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Brewing Mandarina Bavaria Pale Ale

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.

Recipe

Mandarina Bavaria Pale Ale

English-Style Pale Ale
  • Volume 25 l
  • OG 1.047
  • FG 1.016
  • IBU 45
  • ABV 4.07 %
Fermentables
  • 1.2 kg
    Pale Ale
    Germany Weyermann
    22.64 % GP 11
  • 1 kg
    Carapils
    Germany Weyermann
    18.87 % GP 9
  • 3 kg
    Vienna
    Netherlands The Swaen
    56.6 % GP 27
  • 0.1 kg
    Extra Dark Crystal 120L
    United Kingdom
    1.89 % GP 0
Hops
  • 25 g
    Mandarina Bavaria | Boil 60min
    Germany
    Pellet AA 8 % IBU 19
  • 20 g
    Mandarina Bavaria | Boil 30min
    Germany
    Pellet AA 8 % IBU 12
  • 25 g
    Mandarina Bavaria | Boil 15min
    Germany
    Pellet AA 8 % IBU 9
  • 30 g
    Mandarina Bavaria | Boil 5min
    Germany
    Pellet AA 8 % IBU 5
Yeast
  • 1 pkg
    WLP002 English Ale Yeast
    White Labs
    Attenuation 66.0 %

Process

Measure all the malts: Pale ale, Carapils, Vienna and a handful of Extra dark Crystal malt
As always used malt conditioning and rolled with a 1.4mm gap
Every now and then I check that my process is still producing an acceptable mash PH range. I don’t do it every time I brew, only when something changes in the process or when changing the RO water filters for example.
Mashing in process
Early mash circulation
Within the firs few minutes of mash circulation temperature stabilised at 65C
Mash PH is fine
Measuring the hops
End of mashing
While the malt pipe is draining I start heating up the wort for boiling and add the first dose of hops, this is my FWH method
Pre-boil SG 1.044 and post-boil SG a little higher than expected – 1.049
After cooling and whirl-pooling the wort gets transferred to the SS Chronical fermenter. With my Spanish tap water I rarely get the temperature below 22C, so I finish cooling in the fermenter
Using a WLP002 yeast harvested from the actively fermenting beer in the other fermenter
After a couple of minutes crash cooling I get it down to ~18C and it’s at the temperature to be pitched with yeast a and oxygenated
Two weeks later there’s no more yeast activity and it’s time to keg the beer
Final gravity at kegging time is 1.006, giving a 5.6% beer. Not bad for WLP002!
As expected with WLP002 most of the yeast has dropped out of suspension and it’s already fairly clear. Now it’s time to move the keg to the kegerator for conditioning

Results

Tasting notes:

Appearance

Golden-amber. Medium haze. Moderate carbonation.

Nose

Herbal, citrusy sweetness, some pine and maltiness.

Taste

Slight citrus flavour with a sweet malt note and apparent esters.

Mouthfeel

Medium-bodied with a balanced sweetness and bitterness ratio

Summary

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.

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