Tangerously Hoppy IPA Instructions


WARNING: This beer is Tangerously Hoppy! It’s also Tangerously good! Ok, ok, enough with the tangerine puns (we couldn’t help ourselves, they’re just too fun). The truth is, this tangerine IPA’s citrus and hoppy flavors and aromas, coupled with its strong malt backbone, make it so good you may never want to share it… and this could lead to a loss in friends. Don’t say we didn’t warn you!


This juicy IPA attributes its fruity flavor to the addition of not only the juice and zest of tangerines, but also the citrusy and tropical characteristics of Cascade and German Mandarina hops. This brew has just enough malt backbone to carry these fruit flavors without adding too much sweetness or body. With the effervescent aroma of juicy tangerines, and the bright floral flavors of the tropics, this beer is perfect for those hot and lazy summer days when all you want to do is relax with a cold beer.


New Belgium’s Citradelic IPA, Green Flash Tangerine Soul Style IPA, Hop Nosh Tangerine IPA.


  • 1 Can Long Play Session IPA Brewing Extract (Yeast under lid. You won’t be using this.)
  • 1 Packet Safale US-05 Yeast
  • 1 BrewMax LME Softpack - Golden
  • 1 Packet German Mandarina Hop Pellets (1/2 oz.)
  • 2 Packets Cascade Hop Pellets (1/2 oz)
  • 3 Muslin Hop Sacks
  • 1 Packet No-Rinse Cleanser


  • Zest and juice of 2 small tangerines (pulp included). 

Additional Information

  • OG: 1.065 (approx.) -- FG: 1.014 (approx.)
  • Suggested conditioning time is 3 to 4 weeks.
  • Flavor: Hoppy
  • ABV (alc/vol): 6.5%
  • SRM (Color): 5
  • IBU (Bitterness): 75
  • BJCP Style: 29. Fruit Beer - 29A. Fruit Beer


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)



Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet (not needed for this recipe) from under the lid of the can of Brewing Extract, then place the unopened can and LME softpack in hot tap water.
    2. Place the contents of the German Mandarina hops (1/2 oz.) into a hop sack tying it closed, then trim away excess material. 
    3. Using sanitized tools, grate and juice the tangerines. 
    4. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. 
    5. Bring water to a boil, remove from heat, and add BrewMax LME Softpack - Golden. Stir until LME is dissolved, then return to a low boil. 
    6. Add the Zythos hop sack and half of the tangerine zest to the pot and let it boil for 10 minutes. While this is boiling, add the Cascade hops to the 2nd hop sack tying it closed, then trim away excess material. 
    7. After the 10 minute boil has passed, add the 2nd hop sack to the pot and remove from heat. 
    8. Open the can of Long Play Session IPA Brewing Extract and pour contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort. 
    9. Fill keg with cold tap water to the #1 mark on the back. 
    10. Pour the wort, including the hop sacks, into the keg, and then bring the volume of the keg up to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of the fermentation. Stir vigorously with the sanitized spoon or whisk. 
    11. Sprinkle ONLY the Safale US-05 yeast packet into the keg and screw on the lid. Do not stir. 
    12. Put your keg in a location with a consistent temperature between 68° and 76° F (20°-25° C), ideally about 70° F and out of direct sunlight. Ferment for 14-21 days. 
    13. After 1 week of fermentation add the tangerine juice, the rest of the zest, and any pulp (pulp is optional). At this time, you will also add the second package of Cascade hops to the final hop sack, tying it closed and trimming away excess material. Add to the fermenter with the fruit, and quickly close the lid. (To sanitize the final hop sack: boil the hop sack in water for a few minutes before adding the hops.) 
    14. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface. 

Your fermentation will usually reach its peak in 2 to 4 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)