Tangerine Wheat - Extract Version

Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the LME, stirring to dissolve. Return to a boil, then add 1.00 oz. of Cascade hops and boil for 60 minutes. With 10 minutes remaining in the boil add 0.50 oz. Sabro Hops. With 5 minutes remaining add 0.50 oz. Mandarina Bavaria hops and 1.00 oz. Tangerine peel. At flameout add 0.50 oz. Sabro hops and 0.50 oz Mandarina Bavaria hops.

At the end of the boil turn off the heat, add the remainder of the LME. Strain the hot wort into a fermenter filled with 2 gallons of cold water and top off to the 5.5 gallon mark. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.