A recipe to evaluate the taste of Mandarina Bavaria hops. It’s using a malt bill that has worked for a number of other pale ales with English Ale yeast.
Mandarina Bavaria Pale Ale
English-Style Pale Ale
- Volume 25 l
- OG 1.047
- FG 1.016
- IBU 45
- ABV 4.07 %
1.2 kgPale AleGermany Weyermann
1 kgCarapilsGermany Weyermann
3 kgViennaNetherlands The Swaen
0.1 kgExtra Dark Crystal 120LUnited Kingdom
25 gMandarina Bavaria | Boil 60minGermany
20 gMandarina Bavaria | Boil 30minGermany
25 gMandarina Bavaria | Boil 15minGermany
30 gMandarina Bavaria | Boil 5minGermany
1 pkgWLP002 English Ale YeastWhite Labs
Golden-amber. Medium haze. Moderate carbonation.
Herbal, citrusy sweetness, some pine and maltiness.
Slight citrus flavour with a sweet malt note and apparent esters.
Medium-bodied with a balanced sweetness and bitterness ratio
As a surprise the WLP002 finished lower than anticipated, but this did not make it dry. It actually ended up fairly balanced. Although it’s a drinkable beer, I don’t feel that the pairing of Mandarina Bavaria and WLP002 work very well. There’s something with the yeast esters that just don’t go together. I might have to try again using a cleaner yeast, perhaps with the WLP001.