Mandarina Hops - recipe suggestions?

[radial67]

Ive just chanced apon a very large quantity of Mandarina Bavaria hops and I would like any suggestions for what sort of beer I should try them with.

I want to avoid Saisons/Hefe's/or a smash beer.

Any suggestions very much appreciated.

 

[Raoul_Duke_PhD]

Witbier.

 

[GrimBrewer]

I've used it in amber and american pale ales.
It will also work in lagers. If you want to stick to the German side then a German lager. It should also work in blondes or Belgium beer styles.

The aroma/flavor is not that strong when compared to a american hop, so you maybe want to use more than would normally use. If you are pairing it with other hops then you definitely should take a higher ratio of the mandarina.

 

[Schemy]

I'm going to brew a Kolsch style using these hops. I'll do a slight bittering charge, and then whirlpool a small charge to get the aroma out of them. I think it should be a good brew.

 

[Gravity]

An IPA comes to mind, a good pale ale and american wheat with some fruit additions

 

[ProblemChild]

I have finished a robust porter with Mandarina Bavaria and sweet orange peel. Was fantastic

 

[Yooper]

I just made a NE IPA with azacca, mandarina Bavaria, and citra. It was excellent!

 

[Gravity]

I just made a NE IPA with azacca, mandarina Bavaria, and citra. It was excellent!

ummmm...recipe please : - )

 

[ProblemChild]

ummmm...recipe please : - )

agreed!!!!

 

[Yooper]

Oops- I just checked the recipe. I meant to make a NE IPA, but when I went to measure my grain I realized I didn't have any flaked grains at all. So I did the hops the same, but changed the grainbill. So it's something of a combo- more of an east coast IPA than a super hazy NE IPA.

With that said, it's still good! It reminds me a lot of Art Car, an IPA from St. Arnold's. It was a hit at the National Homebrew Conference (HomebrewCon) a couple of weeks ago.

Here's the recipe I did (11 gallon batch):
RO water Water
15.00 g Gypsum (Calcium Sulfate)
7.00 g Calcium Chloride

12 lbs Golden Promise (2.2 SRM)
10 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz Crystal (English Medium) (55.0 SRM)
1 lbs Borlander Munich Malt (Briess) (10.0 SRM)
8.0 oz White Wheat Malt (2.4 SRM)
1.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.00 %] - Boil 60.0 min
1.00 oz Azacca [12.00 %] - Boil 15.0 min
1.00 oz Mandarina Bavaria [7.20 %] - Boil 10.0 min
2.00 oz Citra [14.10 %] - Boil 5.0 min
1.00 oz Azacca [12.00 %] - Boil 5.0 min
1.00 oz Azacca [12.00 %] - Whirlpool 10.0 min
1.00 oz Mandarina Bavaria [7.20 %] - Whirlpool 10.0 min
London Ale III (Wyeast Labs #1318)
2.00 oz Citra [14.10 %] - Dry Hop 5.0 Days
2.00 oz Mandarina Bavaria [7.20 %] - Dry Hop 5.0 Days

 

[Gravity]

Oops- I just checked the recipe. I meant to make a NE IPA, but when I went to measure my grain I realized I didn't have any flaked grains at all. So I did the hops the same, but changed the grainbill. So it's something of a combo- more of an east coast IPA than a super hazy NE IPA.

With that said, it's still good! It reminds me a lot of Art Car, an IPA from St. Arnold's. It was a hit at the National Homebrew Conference (HomebrewCon) a couple of weeks ago.

Here's the recipe I did (11 gallon batch):
RO water Water
15.00 g Gypsum (Calcium Sulfate)
7.00 g Calcium Chloride

12 lbs Golden Promise (2.2 SRM)
10 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz Crystal (English Medium) (55.0 SRM)
1 lbs Borlander Munich Malt (Briess) (10.0 SRM)
8.0 oz White Wheat Malt (2.4 SRM)
1.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.00 %] - Boil 60.0 min
1.00 oz Azacca [12.00 %] - Boil 15.0 min
1.00 oz Mandarina Bavaria [7.20 %] - Boil 10.0 min
2.00 oz Citra [14.10 %] - Boil 5.0 min
1.00 oz Azacca [12.00 %] - Boil 5.0 min
1.00 oz Azacca [12.00 %] - Whirlpool 10.0 min
1.00 oz Mandarina Bavaria [7.20 %] - Whirlpool 10.0 min
London Ale III (Wyeast Labs #1318)
2.00 oz Citra [14.10 %] - Dry Hop 5.0 Days
2.00 oz Mandarina Bavaria [7.20 %] - Dry Hop 5.0 Days

You're the man !

 

[Weezy]

you're the woman !

FTFY

The LHBS had it so i picked up a couple ounces. Planning a low grav summer wheat with orange rind as well.

 

[Gravity]

:rockin:

 

[Yooper]

You're the man !

Um, thanks(?).

 

[Gravity]

Um, thanks(?).

If there were a groveling emoji, i'd use it....this works also :

 

[Kharnynb]

New Recipe
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.930
Total Hops (g): 200.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.97 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 60.7 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Finland - Vienna Malt (84.32%)
0.430 kg Belgian - Biscuit (7.25%)
0.350 kg Flaked Barley (5.9%)
0.150 kg Maltodextrin (2.53%)

Hop Bill
----------------
20.0 g Columbus Pellet (14.3% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g Columbus Pellet (14.3% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
30.0 g Vanguard Pellet (4.4% Alpha) @ 20 Minutes (Boil) (1.4 g/L)
10.0 g Ahtanum Pellet (4.6% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
30.0 g Vanguard Pellet (4.4% Alpha) @ 5 Minutes (Boil) (1.4 g/L)
60.0 g Mandarina Bavaria Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (2.9 g/L)
40.0 g Vanguard Pellet (4.4% Alpha) @ 0 Days (Dry Hop) (1.9 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with


Recipe Generated with BrewersFriend

This is a sort of left-overs IPA I made a while back after using mandarina for a smash earlier.
It was good and also had a great backbone. mandarina is a great dryhopping hop.

 

[eastbaybrewer]

I have finished a robust porter with Mandarina Bavaria and sweet orange peel. Was fantastic

I just got a pound of Mandarian Bavaria hop and was thinking of making a brown ale. I'm happy to here it went well in a dark ale.

 

[watersr]

Just kegged my first neipa using mandarina, citra and mosaic. The hydrometer sample was awesome. Even dead flat and warm I wanted to keep drinking it.

 

[thehaze]

Pair it with German grown Brewers Gold and German grown Comet hops in:

1. Hoppy Vienna Lager ---> 96% Weyermann Vienna + 4% Chateau Biscuit + 40 IBUs + 5-5.5% ABV + Classic hopping schedule with a tiny whirlpool

2. German Pale Ale ---> 100% Pilsner/Pale malt + 40-50 IBUs + 5.5% ABV + boil + whirlpool and dry hopping.

 

[ProblemChild]

I just got a pound of Mandarian Bavaria hop and was thinking of making a brown ale. I'm happy to here it went well in a dark ale.

Think of it as a refined Cascade. I imagine that any batch you could use Cascade in, you could sub in Mandarina. Watch Alphas and add a little more to get the same level of flavor, but the flavor itself will work wherever Cascade does.

 

[Pappers_]

+1 on the American IPA or an APA. I've used Mandarina Bavaria with Huel Melon and Hallertau Blanc in an IPA and enjoyed it, but I think it works with many hops that have an American-esque character.

 

[Texconsinite]

I won a SMASH ale contest with a recipe of
6lb Pale LME
Mandarina Bavaria- 1 oz @ 60, 1oz @ 10min
WY3711

 

[sicktght311]

I’ve done a number of NEIPAs with Mandarina and it works great. Definitely have to use a bit more than other typical hops, but still great flavor

 

[CenTex]

I won a SMASH ale contest with a recipe of
6lb Pale LME
Mandarina Bavaria- 1 oz @ 60, 1oz @ 10min
WY3711

Hey Texconsinite, you still in Houston?
Still growing Neo hops?