I contacted lost coast brewery in hopes of some kind of lead one the tangerine ale. He told me that they start with a traditional American wheat beer fermented with american ale yeast . Then post fermentation add the tangerine essence. But was not able to tell me how much. Any ideas I would like to try it
In the recipes I have put together I have opted to use 4oz of flavored extract per 5 gallon batch. I am currently fermenting a traditional German Hefe that I will be adding 4oz of Peach extract to at bottling time and it will be a 6.25 Gallon batch.