Tangerine Cream Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Tangerine Cream Ale

140 calories 11.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 19 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 97%
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Thursday January 7th 2021
1.043
1.007
4.7%
16.2
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.90 lb American - Pale Ale10.9 lb Pale Ale 37 3.5 39.2%
10.90 lb Avangard - Pilsner10.9 lb Pilsner 37.3 1.7 39.2%
5.31 lb Flaked Corn5.31 lb Flaked Corn 40 0.5 19.1%
0.68 lb German - Acidulated Malt0.68 lb Acidulated Malt 27 3.4 2.4%
27.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.62 oz Mandarina Bavaria1.62 oz Mandarina Bavaria Hops Pellet 7.1 Boil 60 min 12.76 57.4%
1.20 oz Mandarina Bavaria1.2 oz Mandarina Bavaria Hops Pellet 7.1 Boil 10 min 3.43 42.6%
2.82 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Tangerine Zest Spice Whirlpool 30 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 548 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 548 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 5 0 21 34 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.25 gal Infusion 162.3 °F 150 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.61 gal (78.42 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.61 gal (30.42 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 9.38 37.5  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.47 -13.9  
Remaining sparge water volume 13.34 53.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.61 g | 78.4 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 17.39 g | 69.6 qt) 18 72  
Estimated amount in fermentor 18 72  
Total: 22.72 90.9
Equipment Profile Used: System Default
 
Notes

Overall, a very clean, simple beer. Pre-fermentation, the tangerine character from the zest was right where we wanted it. Not in your face but a nice compliment to the beer. Post fermentation, that character was almost completely gone. So we added Brewers Best Tangerine Extract in the amount of 0.2mL / 16oz beer. This was the perfect amount in our opinion.

We did experiment with adding vanilla extract at 0.3mL / 16oz beer in addition to the tangerine extract. This made somewhat of a creamsicle beer and was pretty good. This is actually how most people who had this requested it from us. It was a pretty big hit.

Future iterations of this beer, we'll be increasing the amount of flaked corn and we'll increase the amount of zest to 40 tangerines. We're hoping by doubling the amount of zest that some of that character will remain in the beer.

Last Updated and Sharing
 
768
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-18 02:25 UTC