Hi,
I need some suggestions from my fellow brewers about how to get that great burst of tangerine aroma and flavor that you get from the Lost Coast Tangerine Wheat beer made by Lost Coast Brewery in Eureka, CA.
I am on my forth experimental batch but yet to be successful. Let me start out by letting you all know what I have done in the previous 3 batches. Don’t get me wrong, except for the first batch, the last two batches turned out really good but lacked that tangerine burst.
All batches have the same grain bill, hops, yeast and mash process.
4.5lb Pale Wheat
4.5lb Pale 2-Row
1lb Caramel 10L
1oz Peale: .53oz - 60min, .28oz - 15min, .17oz - 0min
White Labs WLP380 Hefeweizen IV
152deg - 60min, Single Infusion, Double Sparge
SG 1.051; FSG 1.010; IBU 17; SRM ~4-5
Experimental Batch #1:
This batch I bottled when SG was at 1.008 and used a 2/3 cup sugar primer for 5 gal. I racked into a 1 gal container, added 5 different amounts of Tangerine Extract then bottled. In each case, none of the batches fermented in the bottle and all were flat after 2 months. My guess is that the extract must have killed the yeast that was remaining in solution when they were bottled.
Experimental Batch #2:
This time, I added 10ml of Tangerine Extract to the final 10 min of the boil. After fermentation was complete, there was no tangerine aroma or flavor in the beer, but it tasted really nice and clean with a hit of citrus. Using tangerine slices on the glass gave it a nice touch.
Experimental batch #3:
I added 4oz of tangerine zest and 20ml of tangerine extract to the final 10 min of the boil. Again, after fermentation was complete, there was no distinct tangerine aroma or flavor but there was an increased amount of citrus aroma and flavor. Still the beer was very good.
Now...to the present experiment. My guess at this point is that the tangerine extract or tangerine zest/peals do nothing to get the aroma and flavor into the beer like what you get in the Lost Coast Tangerine Wheat when added to the boil before fermentation. My guess is that tangerine extract must be added after fermentation and/or after filtering.
That is where I am at and my experimental batch #4 is almost finished fermenting. I am thinking about adding the tangerine extract after I filter the beer and keg it. What do you guys think?
Thanks for any help.
TripHops
I need some suggestions from my fellow brewers about how to get that great burst of tangerine aroma and flavor that you get from the Lost Coast Tangerine Wheat beer made by Lost Coast Brewery in Eureka, CA.
I am on my forth experimental batch but yet to be successful. Let me start out by letting you all know what I have done in the previous 3 batches. Don’t get me wrong, except for the first batch, the last two batches turned out really good but lacked that tangerine burst.
All batches have the same grain bill, hops, yeast and mash process.
4.5lb Pale Wheat
4.5lb Pale 2-Row
1lb Caramel 10L
1oz Peale: .53oz - 60min, .28oz - 15min, .17oz - 0min
White Labs WLP380 Hefeweizen IV
152deg - 60min, Single Infusion, Double Sparge
SG 1.051; FSG 1.010; IBU 17; SRM ~4-5
Experimental Batch #1:
This batch I bottled when SG was at 1.008 and used a 2/3 cup sugar primer for 5 gal. I racked into a 1 gal container, added 5 different amounts of Tangerine Extract then bottled. In each case, none of the batches fermented in the bottle and all were flat after 2 months. My guess is that the extract must have killed the yeast that was remaining in solution when they were bottled.
Experimental Batch #2:
This time, I added 10ml of Tangerine Extract to the final 10 min of the boil. After fermentation was complete, there was no tangerine aroma or flavor in the beer, but it tasted really nice and clean with a hit of citrus. Using tangerine slices on the glass gave it a nice touch.
Experimental batch #3:
I added 4oz of tangerine zest and 20ml of tangerine extract to the final 10 min of the boil. Again, after fermentation was complete, there was no distinct tangerine aroma or flavor but there was an increased amount of citrus aroma and flavor. Still the beer was very good.
Now...to the present experiment. My guess at this point is that the tangerine extract or tangerine zest/peals do nothing to get the aroma and flavor into the beer like what you get in the Lost Coast Tangerine Wheat when added to the boil before fermentation. My guess is that tangerine extract must be added after fermentation and/or after filtering.
That is where I am at and my experimental batch #4 is almost finished fermenting. I am thinking about adding the tangerine extract after I filter the beer and keg it. What do you guys think?
Thanks for any help.
TripHops