This recipe can be found in Randy Mosher’s book, Radical Brewing (page 181). True to the nature of homebrewing, Radical Brewing 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!
Dark Night Tangerine Porter | Fruit Beer
|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|
|0.75 lb (340 g)||Cara Munich malt|
|0.5 lb (227 g)||Black Patent malt|
|0.25 lb (113 g)||Special B malt|
|0.25 lb (113 g)||Rice hulls (added to the mash)|
|0.5 oz (14 g)||Northern Brewer hops (7% Alpha Acid (90 min)|
|0.25 oz (7 g)||Styrian Golding hops, 5.5% Alpha Acid (30 min)|
|0.5 oz (14 g)||Northern Brewer hops, 7% Alpha Acid (30 min)|
|0.5 oz (14 g)||Styrian Golding hops, 5.5% Alpha Acid (15 min)|
|zest||Zest of 1 tangerine|
|1 oz (28 g)||Crushed coriander|
|0.5 tsp (2 g)||Ground Star Anise|
|1 packet||Wyeast 1214 Belgian Ale Yeast (or substitute any Belgian ale yeast)|
- Original Gravity: 1.060
- Final Gravity: 1.012
- ABV: 6.3%
- IBU: 31
- Boil Time: 90 minutes
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.