Ok so I’m thinking about brewing up a wit with some tangerine flavor to it for one of my future batches. I have been trying to figure out a recipe for one, but haven’t really seen any. What I ended up doing is taking the kiwit recipe and the blood orange hefewizen recipe from the extreme brewing book and combined the two. Basically I’m using the wit portion of the kiwit (obviously omitting the kiwi portion since I’m doing tangerine), and then I was going to take the method for adding the blood oranges in the other recipe, but use tangerines instead. I want to achieve a pretty noticeable tangerine flavor, but still be able to taste the wit flavors cut through the tangerine. Pretty well balanced of the two to say the least. I also don’t want the tangerine to create an extreme bitterness. Anyways, here is what the recipe would look like. I'm hoping to get some opinions on how this recipe may come out or if I should change something around?
Batch Size: 5 gallons
Steep
-(.5 lbs) Crystal 15
Boil
-(6.6 lbs) Wheat-barley liquid malt exract (65 minutes)
-(1 oz.) Tettnanger hops (60 minutes)
-(.5 oz.) Hallertau hops (10 minutes)
-(.25 oz.) Crush coriander (10 minutes)
-(1 tsp) Irish Moss (10 minutes)
Yeast
-White labs WLP400 Belgian wit ale or WLP410 Belgian wit II; or Wyeast 3944 Belgian wit or 3463 Forbidden Fruit.
Now for the tangerine portion...
Peel, separate, and cut up 3-4 tangerines. Then use about half of the tangerine rinds to create a tangerine zest. In a separate pot place cut up tangerine and zest in .5 gallons of water. Heat up to 170 degree F and then shut off heat. Let steep as it cools. Once cool transfer to the wort in your primary and pitch the yeast.
should i switch out hops or change the hop schedule around? also would it be better to add the tangerine and zest to the secondary? or should i not even use the cut up tangerine and just use a tangerine zest in the boil or secondary?
Thanks in advance!
Batch Size: 5 gallons
Steep
-(.5 lbs) Crystal 15
Boil
-(6.6 lbs) Wheat-barley liquid malt exract (65 minutes)
-(1 oz.) Tettnanger hops (60 minutes)
-(.5 oz.) Hallertau hops (10 minutes)
-(.25 oz.) Crush coriander (10 minutes)
-(1 tsp) Irish Moss (10 minutes)
Yeast
-White labs WLP400 Belgian wit ale or WLP410 Belgian wit II; or Wyeast 3944 Belgian wit or 3463 Forbidden Fruit.
Now for the tangerine portion...
Peel, separate, and cut up 3-4 tangerines. Then use about half of the tangerine rinds to create a tangerine zest. In a separate pot place cut up tangerine and zest in .5 gallons of water. Heat up to 170 degree F and then shut off heat. Let steep as it cools. Once cool transfer to the wort in your primary and pitch the yeast.
should i switch out hops or change the hop schedule around? also would it be better to add the tangerine and zest to the secondary? or should i not even use the cut up tangerine and just use a tangerine zest in the boil or secondary?
Thanks in advance!