Beer Recipe of the Week: Dark Night Tangerine Porter

This recipe can be found in Randy Mosher's book, Radical Brewing (Page 181). True to the nature of homebrewing, this book is packed with recipes that call for some not so conventional ingredients. Dark Night Tangerine Porter is described as having a milkshake-like texture and a taste similar to an orange creamsicle with chocolate. Enjoy!

All Grain Recipe 5 gallons (19 L)

Ingredients

4 lb (1.8 kg)	Munich malt
3 lb (1.4 kg)	Lager malt (US 6-row if possible)
2 lb (.9 kg)	Flaked wheat (unmalted soft red wheat flakes if possible)
1 lb (.45 kg)	Flaked oats
.75 lb (340 g)	Cara Munich malt
.5 lb (227 g)	Black Patent malt
.25 lb (113 g)	Special B malt
.25 lb (113 g)	Rice hulls  (added to the mash)
.5 oz (14 g)	Northern Brewer hops (7% Alpha Acid (90 min)
.25 oz (7 g)	Styrian Golding hops, 5.5% Alpha Acid (30 min)
.5 oz (14 g)	Northern Brewer hops, 7% Alpha Acid (30 min)
.5 oz (14 g)	Styrian Golding hops, 5.5% Alpha Acid (15 min)
zest	Zest of 1 tangerine
1 oz (28 g)	Crushed coriander
.5 tsp (2 g)	Ground Star Anise
1 packet	Wyeast 1214 Belgian Ale Yeast (or substitute any Belgian ale yeast)

Statistics

Starting Specific Gravity: 1.060
Final Specific Gravity: 1.012
Boil Time: 90 minutes
IBU: 31

Directions

Mix the flaked oats and flaked wheat with 1 lb of lager malt and mash in for 15 minutes at 150° F (65.5° C), then raise to a boil and maintain for 10 minutes. Have the other grains at protein rest, and raise to mash at 154° F (68° C) when you add the boiling unmalted grain to the main mash. Continue for 30-40 minutes, then mash out at 170° F (77° F), and maintain at least 165° F (74° C) during spargeing to keep the starch liquefied.

Collect enough run off to have 5 gallons of wort after a 90 minute boil. Bring the wort to a boil and add .5 oz (14 g) of Northern Brewer hops. After 60 minutes, add .25 oz (7 g) of Styrian Golding hops and .5 oz (14 g) of Northern Brewer hops. After 15 more minutes add .5 oz (14 g) of Styrian Golding hops. At the end of the boil, add the zest of 1 tangerine, 1 oz (28 g) coriander, and .5 tsp (2 g) ground star anise. Cool the wort and aerate it a proper amount then pitch your yeast. The beer will reach maturation in 2 to 4 months.

Extract Recipe 5 gallons (19 L)

Ingredients

3.5 lb (1.6 kg)	Amber dry malt extract
3 lb (1.4 kg)	Liquid wheat extract
2 lb (.9 kg)	Flaked wheat (unmalted soft red wheat flakes if possible)
1 lb (.45 kg)	Flaked oats
.75 lb (340 g)	Cara Munich malt
.5 lb (227 g)	Black Patent malt
.25 lb (113 g)	Special B malt
.5 oz (14 g)	Northern Brewer hops, 7% Alpha Acid (90 min)
.25 oz (7 g)	Styrian Golding hops, 5.5% Alpha Acid (30 min)
.5 oz (14 g)	Northern Brewer hops, 7% Alpha Acid (30 min)
.5 oz (14 g)	Styrian Golding hops, 5.5% Alpha Acid (15 min)
1 Tangerine	Zest of 1 tangerine
1 oz (28 g)	Crushed coriander
.5 tsp (2 g)	Ground Star Anise
1 packet	Wyeast 1214 Belgian Ale Yeast (or substitute  any Belgian ale yeast)

Statistics

Starting Specific Gravity: 1.057
Final Specific Gravity: 1.012
Boil Time: 90 minutes

Directions

Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160° F (71.1° C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction.

Top up your brew kettle to 3.5 gallons and bring to a rolling boil. Stir in the malt extracts and bring the wort to a rolling boil. Add .5 oz of Northern Brewer hops and allow to boil for the full 90 minutes. Be careful when adding hops as you may encounter a boil over during the first hop addition.

After 60 minutes, add .5 oz (14 g) of Northern Brewer hops and .25 oz (7 g) Styrian Golding hop. With 15 minutes left in the boil, add .5 oz (14 g) of Styrian Golding hops. At the end of the boil add zest of 1 tangerine, 1 oz (28 g) coriander, and .5 tsp (2 g) ground star anise. Top up to 5 gallons then cool and aerate the wort before pitching the yeast. Beer will reach maturation in 2 to 4 months.

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