Hi there Dave here again...
Well we tried a taste test of the experiment to clone Lost Coast Tangerine wheat beer. Each of the 5 categories; 1 - no added tangerine oil, 2 - 1/2 tsp per gal, 3 - 1tsp per gal, 4 - 1 1/2tsp per gal, and 5 - 2tsp per gal were tasted. Here are my taste bud results:
1 - This is a very nice tasting beer. Light and refreshing with a clean finish. No bitterness at the end and easy on the taste buds. I like this one and will make it again.
2 - Like Cat-1 this is very nice but there is a slight tinge of tangerine aroma when you first bring the beer to your nose. Very light tough and you can also taste a little of the tangerine extract in the beer. However, like all the other categories that had the extract added, it kinda tastes like the extract was added...duh. It does not taste like it is blended into the full aroma of the beer, which is what I feel is a must.
3 - Like Cat-1 and Cat-2 but there is a more distinct aroma of tangerine with this one but still a little lighter than I would want. The beer tastes really good though with a nice effervescence and not foamy at all. The tangerine taste still tastes like it was added :(
4 & 5 - The good news is that the tangerine aroma is very nice and in category 5 almost smells exactly like the commercial tangerine wheat. However there is one major problem. It appears that the increase amount of tangerine extract stymied the creation of effervescence in the bottle and the beer is flat after 3 weeks. This tells me that at the higher quantities of added oil the tangerine extract will have to be introduced into the last 10 min of the boil to break down the oil and blend the aroma into the wart.
Anyway...the first 3 categories will be a wonderful refreshing beer that we will enjoy.
I will get another experiment going in a few weeks using the same ingredients but separate the wart into 2 batches; 1 - 2tsp per gal and 2 - 3tsp per gal. The tangerine extract will be introduced at the last 10 min of the boil on each batch. I believe this next experimental batch will be really good.
TTLY
dB
Friday, August 27, 2010
Sunday, August 8, 2010
Cloning Lost Coast Tangerine Wheat - continued
Hi everyone,
On my last post I mentioned that I was attempting to clone Lost Coast's Tangerine Wheat Beer. Well...on August 7th, the experiment was bottled. As I had mentioned before I was going to add different quantities of Tangerine Oil Extract to different bottles to see if I can come up with a close match for one of my favorite beers. Here are the particulars of the bottling process...
Ending SG (specific gravity) was measured at 1.009 so I made a 1/4 cup sugar solution(1 cup water, 1/4 cup sugar, 2oz citric acid and heated to 190F for 5 min) and racked the beer from it's secondary into a bottling carboy containing the sugar solution. I separated the beer into 5x1-gal batches to contain different levels of tangerine oil extract addition. The first gallon I did not add any tangerine extract. I wanted to see how the beer would taste with the original additions of tangerine rind and juice. The beer smells and tastes good but a few weeks in the bottle will make a difference.
The second gallon I added 1tsp of the extract and it smelled really nice but my first thoughts was it was to much extract. It was quite a bit more pungent than the commercial product. I went ahead and left it that way and produced 9 bottles. Each bottle was labeled to indicate the 1tbs extract per gal. On the third gallon I decided to cut back on the extract and only added 1/2tsp to the gallon. The aroma was not as pungent and seemed quite pleasant. This might be the one...but I kept going.
On the 4th and 5th gallon I increased the amount of extract to 1.5tsp and 2tsp respectively. The plan is to keep the beer at room temperature for 3 weeks before the taste test. On Sept 3 I will open one bottle from each batch and try them out. I am confident that one of these experimental batches will yield a close enough match.
More on this experiment later...
dB
On my last post I mentioned that I was attempting to clone Lost Coast's Tangerine Wheat Beer. Well...on August 7th, the experiment was bottled. As I had mentioned before I was going to add different quantities of Tangerine Oil Extract to different bottles to see if I can come up with a close match for one of my favorite beers. Here are the particulars of the bottling process...
Ending SG (specific gravity) was measured at 1.009 so I made a 1/4 cup sugar solution(1 cup water, 1/4 cup sugar, 2oz citric acid and heated to 190F for 5 min) and racked the beer from it's secondary into a bottling carboy containing the sugar solution. I separated the beer into 5x1-gal batches to contain different levels of tangerine oil extract addition. The first gallon I did not add any tangerine extract. I wanted to see how the beer would taste with the original additions of tangerine rind and juice. The beer smells and tastes good but a few weeks in the bottle will make a difference.
The second gallon I added 1tsp of the extract and it smelled really nice but my first thoughts was it was to much extract. It was quite a bit more pungent than the commercial product. I went ahead and left it that way and produced 9 bottles. Each bottle was labeled to indicate the 1tbs extract per gal. On the third gallon I decided to cut back on the extract and only added 1/2tsp to the gallon. The aroma was not as pungent and seemed quite pleasant. This might be the one...but I kept going.
On the 4th and 5th gallon I increased the amount of extract to 1.5tsp and 2tsp respectively. The plan is to keep the beer at room temperature for 3 weeks before the taste test. On Sept 3 I will open one bottle from each batch and try them out. I am confident that one of these experimental batches will yield a close enough match.
More on this experiment later...
dB
Wednesday, August 4, 2010
Cloning Lost Coast Tangerine Wheat
Wart Date - 2010.07.22
Experiment - Lost Coast Tangerine Wheat Clone
Last week I ventured to clone a great beet, Lost Coast Tangerine Wheat from the Lost Coast Brewery in Eureka, Ca. I was turned on to this beer by my son a few months ago and have loved it ever since. I have heard it described as “...taking a bite into a juice ice cold Tangerine on a hot summers day...”. I believe it so I decided to investigate beer blogs to see if anyone had cloned the beer. And I found plenty of ideas.
Some ideas were pretty far fetched to say the least. And many people tried to simply add cut-up tangerines or tangerine rind into the wart, which I personally don’t think that will work. Some even said you needed 8 oz of the rind to make the difference. Do you know how many tangerines you need to shave to get 8 oz or rind? A ton... That made me think that it would be way to costly to make large quantities of tangerine wheat using either the whole tangerine and/or the rind. So I thought there had to be some other method and tangerine oil extract came to mind. It is relatively inexpensive and goes a lot further than the raw fruit. So here we go...
Gathering bits and pieces of many different recipes, I ended up with the following partial extract list:
7lb Wheat Extract
2lb Pale 2-row malt grains
2lb Wheat malt
2oz Hallertau Hops
1 Winfray tablet
1 cup tangerine juice (from the rind shaven ones)
2 oz tangerine rind
Wyeast 3068 Weihenstephan Wheat yeast
This recipe set the SG at 1.056 which should yield approx. 5% ABV.
The trick is knowing how much tangerine extract to add. I decided to add the extract just before bottling instead of into the wart or fermenter. Since I am considering this batch an experimental one, I will separate the batch into 5x1 gal amounts with different amounts of the tangerine extract in each. The batch that comes closest to the aroma and taste of the Lost Coast Tangerine Wheat is the winner.
Bottling will be this weekend and I will add more on this experiment later...
dB
Experiment - Lost Coast Tangerine Wheat Clone
Last week I ventured to clone a great beet, Lost Coast Tangerine Wheat from the Lost Coast Brewery in Eureka, Ca. I was turned on to this beer by my son a few months ago and have loved it ever since. I have heard it described as “...taking a bite into a juice ice cold Tangerine on a hot summers day...”. I believe it so I decided to investigate beer blogs to see if anyone had cloned the beer. And I found plenty of ideas.
Some ideas were pretty far fetched to say the least. And many people tried to simply add cut-up tangerines or tangerine rind into the wart, which I personally don’t think that will work. Some even said you needed 8 oz of the rind to make the difference. Do you know how many tangerines you need to shave to get 8 oz or rind? A ton... That made me think that it would be way to costly to make large quantities of tangerine wheat using either the whole tangerine and/or the rind. So I thought there had to be some other method and tangerine oil extract came to mind. It is relatively inexpensive and goes a lot further than the raw fruit. So here we go...
Gathering bits and pieces of many different recipes, I ended up with the following partial extract list:
7lb Wheat Extract
2lb Pale 2-row malt grains
2lb Wheat malt
2oz Hallertau Hops
1 Winfray tablet
1 cup tangerine juice (from the rind shaven ones)
2 oz tangerine rind
Wyeast 3068 Weihenstephan Wheat yeast
This recipe set the SG at 1.056 which should yield approx. 5% ABV.
The trick is knowing how much tangerine extract to add. I decided to add the extract just before bottling instead of into the wart or fermenter. Since I am considering this batch an experimental one, I will separate the batch into 5x1 gal amounts with different amounts of the tangerine extract in each. The batch that comes closest to the aroma and taste of the Lost Coast Tangerine Wheat is the winner.
Bottling will be this weekend and I will add more on this experiment later...
dB
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