Tangerine Wheat Fail, Suggestions?

[gerg_burglar]

We tried to brew a tangerine wheat ale, 1 gallon, BIAB. It was my first attempt at BIAB/all grain. Here is the recipe we used:

Grain:
14.72 oz American Pale 2-Row
12 oz American White Wheat
3 oz Flaked Oats

Hops:
.08 oz Hallertau Blanc (60)
.08 oz Citra (10)

Zest of 2 pixie tangerines, 2 honey tangerines, 1 orange at 10 minutes.

Yeast: Safale American Ale Yeas US-05

Fermented for two weeks in a mini-fridge set for 57*, cold crash for 24 hours, bottled and primed (domino dot in 12 oz bottle) for two weeks.

We opened one today and it was very boring. It was very carbonated but not much flavor at all. Tasted like carbonated water. We did not get any taste of tangerine at all.

We would like to try again, but want more of the tangerine flavor. Should we try different hops? Different grains? Tangerine extract or more zest?

All input is welcome!

 

[brewcat]

Dry hop.

 

[gerg_burglar]

Any suggestions on which hops to use?

 

[Dcpcooks]

Go to Yakima valley hops and read the description of the hop flavors. You'd want something fruity or citrus. Citra would work well. You can also ad some more rind to the beer as well

 

[gerg_burglar]

I know one gallon is a small batch, so when we try again I'll probably bump it to 3 gallons biab.

Is the grain bill okay to scale up, or should I change/substitute something?

 

[Lefou]

Mandarina Bavaria hops, late addition, or dry hop.

Yeast makes a difference, too.
If you'd like a lighter beer with fruit overtone esters that may complement the citrus, try kolsch yeasts.
I used WLP029 for a bock near 62F without realizing it would end so fruity. It's out of place in a bock and the scent was really apparent even to my weak sniffer. If you're doing only gallon brews, a liquid yeast might be an expensive option.

 

[peanasky]

If you're doing only gallon brews, a liquid yeast might be an expensive option.

True, but one gallon brews make a pretty damned good "starter" if they're going make a bigger brew right after that!

 

[Soulshine2]

when I made my experimental Belgian with orange and lime zests , I added the zest (less than you used) at 20 minutes left in the boil time. Maybe yours might have needed more boil time . I also used US-05 and I fermented at room temp (70*F) maybe you fermented too cold.
I'm definitely no brew expert ,but I hope my experience with similar ingredients helps.
I like tangerine wheats.

 

[ericbw]

Just my opinions. I add zest closer to the end - like 5 minutes or at flameout. The smell/aroma comes from things that can boil away quickly.

That's pretty cold for US-05, but some say it gets peach flavor at low temps, which might be ok for this one. I would do it at 62-65.

You might consider zesting, and then rough chopping the fruit (don't peel). Smash/squeeze the fruit and add at 10 minutes (fruit, pulp, juice, etc. - everything but the zest). Add the zest at flameout. You'll get bitterness from the skin, some tart and bitterness from the juice, and then hopefully some tangerine from the zest.

I do this with grapefruit in the summer (in a blond) and it's very interesting. And I do wits and Belgian styles with tangerines or orange. Coriander seed is actually what seems to give the most orange flavor, though.

For your grains, you might want a little something to round it out. Someone said honey malt, but I've never used it (it does smell like honey). But some biscuit or Vienna is nice to make it more interesting. I know what you mean about boring. I think the grains will help to round it out.

 

[Cavpilot2000]

The grist is a little boring. Sub in some Vienna instead of part of the Pale and maybe some Crystal 40 (go easy).

Also for the zest, try this method - I use it for a lemon-coriander wheat that really gets a prominent lemon flavor:
Don't put it in the boil.
1. Zest the fruit and put it in a jar with a few ounces of vodka (enough to cover it and make a "slurry".
2. Let beer complete primary fermentation (about a week).
3. Dump the slurry in the beer and let it sit until you bottle. If you use a secondary fermenter, put it in there. If not, just add it to the primary after the bulk of the fermentation is done.

Basically you're making a tincture which has the benefits of being both sterile (from the vodka), and going into the secondary where the aromatics won't get scrubbed out by vigorous fermentation.

I do this with the zest of one large lemon ans 2 oz vodka in 5 gallons and get a prominent, bright lemon flavor. Sure, lemon zest is more potent than orange or tangerine, but after you do it once you will need to adjust for desired intensity.

 

[Morrey]

I was waiting for someone to mention making a tincture^^^^^. Now you are talking flavor. You can make as much tincture as you want and make is as strong as you like, then control the final flavor infusion by adding a bit at a time to the beer and tasting. Other methods don't allow this control.

 

[Cavpilot2000]

The key with the tincture (and maybe I wasn't clear on this) is to make it on brew day, not just prior to pitching it. That way it can sit and extract all that fresh flavor goodness over the course of the week you are undergoing primary fermentation.
It needs that time for the vodka to extract the essential oils from the zest.

Once you try this method you will never again bother with any other method.
It's so easy and the results are just better.

 

[mj1angier]

I have a cream ale 3 day in fermentor. I had planed to add chopped oranges to secondary but think I will take zest and make tincture. Will add that with juice when kegging.

 

[IslandLizard]

+1 to all the above. ^

Make sure your grain is crushed finely enough. Wheat kernels are small and fall through most LHBS mills uncrushed, or barely crushed.

A whole pack of US-05 in a gallon batch of 1.050 is a severe overpitch. That tends to reduce flavor. 1/5 of a pack is plenty for that batch. For the wheat to shine, maybe look at using another yeast, targeted at wheat beers. I really like WY3944 for wheat beers, but there are dry varieties too. If using liquid yeast, make a starter and pitch the right amount, ~35 billion cells per gallon of 1.050, saving the rest in a (sterile) mason jar in the fridge for the next batch.

As said, coriander accentuates citrus/orange flavor. Get the (slightly) elliptical seeds from the Indian store, not the round ones found in your supermarket/Wally's world. 1.4 grams per gallon is a good start. Crush them coarsely and add at 10' left.

 

[Mainer]

Have you considered adding an ounce or two of acid malt? It might give you a slight underlying tartness that could bring the citrus flavor to the fore. Just tried this for the first time in a Farmhouse Pale. Interested to see how it comes out.
[Disclaimer: A little goes a long way. I used 4 ounces in 5 gallons.]