Tangerine Cream Dream - Milkshake DIPA Extract

This Milkshake IPA is loaded with flavor! LIGHTNING! LIGHTNING! LIGHTNING! - https://www.youtube.com/watch?v=3-g5BIxlMHE

The Tangerine Cream Dream offers creamy texture supplied by wheat extract, oat flour, and lactose. The lactose also adds sweet, sweet sugar that is mostly un-fermented by the yeast yielding that sweetness into the final product. The Hornindal Kveik yeast strain in this beer produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. It complements the fruit-forward Comet hops added late in the boil and into the whirlpool for a heavy aroma boost. The big and brilliant tangerine aroma is the star of these Comet hops, grown in Central Minnesota The skin and juice of 2 tangarines add an additional citrus boost. The head on this beer is HUUUUGE (insert Donald Trum meme here). Overall this beer is a big bold statement... also like Donald's skin. LIGHTNING! LIGHTNING! LIGHTNING!

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this Milkshake IPA is $2.42.

You may use tap water and/or modify the water profile.

The 2 tangerines or mandarin should be juiced and the leftover pulp/seeds should be removed from the rind. The juice and the rinds are added into the last ten minutes of the boil.

It is highly recommended that a blow-off tube is used instead of an airlock for this extremely active fermentation.

Higher fermenting temperatures benefit this beer as the yeast will produce more characteristic flavors. It is advised to ferment between 85-90f. To achieve a warmer fermentation, use a brew belt, heat mat, or similar equipment in conjunction with a temperature controller.

For a fermentation blow-off tube, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling.

To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 9 and 13 days. 11 days is usually a safe amount of time to allow carbonation to build with the Kviek yeast used in this recipe.

Let the beer age for just about a week if kegged. It may very well be overly bitter and not well balanced the first day in the keg. If bottled, the beer should be ready after the 9+ days of secondary fermentation.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.