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Tangerine Dream

Tangerine Dream

Belgian Pale Ale • All Grain • 3 gal


Tangerine Belgiany Pale Ale. Dried apricots and rosemary added at 5 minutes. Tangerine Juice added at flame out.

May 22, 2017 at 05:24pm

0.0/5.0 0 ratings

Ingredients (All Grain3 gal)

  • 4 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1.5 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • .5 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .25 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .5 oz Hersbrucker - 4.0 AA% pellets; boiled 60 min


    Drier, spicier than Hallertauer. Most important aroma variety in Germany.

  • .5 oz Hersbrucker - 4.0 AA% pellets; boiled 30 min


    Drier, spicier than Hallertauer. Most important aroma variety in Germany.

  • .5 oz Mosaic™ - 12.5 AA% pellets; boiled 10 min


    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • 1 l Orange juice - (omitted from calculations)

    Orange juice

    Adds sweet tangy citrus flavor.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 24 - Belgian Ale

Subcategory: B - Belgian Pale Ale

Range for this Style
Original Gravity: 1.052 1.048 - 1.054
Terminal Gravity: 1.012 1.010 - 1.014
Color: 7.8 SRM 8 - 14
Alcohol: 5.3% ABV 4.8% - 5.5%
Bitterness: 35.4 IBU 20 - 30



How much?

2017-06-25 11:31am

How much dried apricots and how much rosemary?? I assume that the 1 liter of orange juice is actually the tangerine juice??


3/4 Cup and 2 Sprigs

2017-06-26 12:58pm

I kind of winged it and used about 3/4 cup of chopped up, dried apricots and 2 sprigs of fresh rosemary (about 8"). Correct, the Orange juice in the recipe is actually tangerine juice.


Freeze Tangering Juice

2017-06-26 1:09pm

Freeze the tangerine juice and put it directly in the kettle at flameout to help chill the wort quickly.


Too much rosemary and S-33 sucks...

2017-07-28 4:25pm

A small sprig of fresh rosemary at flameout is all that is necessary. Don't use S-33, it isn't a good yeast and it definitely isn't right for this beer. I nice clean, simple yeast like US-05 or 04 would be better.

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