bovineblitz
Well-Known Member
Where in the world do you find Mandarina Bavaria?!
Group buy through a local club last year. Just tossed some in a pils, should be interesting.
Where in the world do you find Mandarina Bavaria?!
Is everyone zesting this on brew day or is there a way to do it ahead of time and store it.
Just kegged a modified version, brought it down to make a 5% beer and fermented with vermont ale yeast (conan).
Sample tasted retarded good, perfect summer beer.
Sounds really nice, did you just dial the whole grain bill/IBUs back a bit?
Yup dailed it down a bit, kept it around the 40 IBU range, if you want my version i'd be more than happy to share.
Hell yeah! It's 2015, about time for a session version I'd say, if you don't mind typing it up!
Hahaha awesome, all right here is my modified version.
Boil Size: 7.37 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG (I got 1.045)
FG: 1.006
ABV: 5.1%
Estimated IBU: 40.1 IBUs
Brewhouse Efficiency: 78.50 %
Est Mash Efficiency: 82.2 %
Boil Time: 90 Minutes
Mash: 150F
Ingredients:
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5 lbs 5.4 oz Pale Ale Malt 2-Row
2 lbs 2.2 oz Wheat Malt, Pale
1 lbs 1.1 oz Vienna Malt
0.50 oz Palisade - Boil 60.0 min
0.50 oz Citra - Boil 15.0 min
0.25 oz Sorachi Ace - Boil 15.0 min
0.50 oz Citra - Boil 5.0 min
0.25 oz Sorachi Ace - Boil 5.0 min
0 g (see notes) Citrus Zest (Boil 5.0 mins)
1.0 pkg Vermont Ale (The Yeast Bay #)
1.00 oz Citra - Dry Hop 5.0 Days
0.50 oz Palisade - Dry Hop 5.0 Days
0.50 oz Sorachi Ace - Dry Hop 5.0 Days
For the zest, I took what I had, about 3 limes, 3 lemons (fairly big) and a grapefruit (REALLY big). From the uncarbed sample, upfront is the zest, very tasty. I get the lemon a lot, with some orange (safe to assume it's from the yeast). Not sweet, got some tart to it, that's pleasant and refreshing. Look forward to tasting the carbed beer!.
I pitched around 66F, let it free rise to 68-69 for 7 days, increased to 72-73F as I dry hopped, for 5 days and held it there, cold crashed for 2 days and kegged.
You it the nail on the head. Leans towards lemony side, some grapefruit and you get some nice orange from it too, from the yeast safe to assume considering I didn't but any orange in it. Nice mouthfeel, I carbed to 2.6.
Just did this with 1 oz of Equinox @ 30 and 2 oz Citra @ 5 mins
Rind from 1 large grapefruit, 2 Lemons and one large Orange.
Was shooting for 1.050 and wound up at 1.056 - how much sugar comes out of the rinds?
So I did this recipe but changed it up a bit. I got lazy with the zest so I quartered all the fruit, and spread them out on sheet pans and roasted all the citrus at 425 for about 30 minutes until the fruits were carmalized. I put them all in a mesh bag and boiled it all in the last 10 minutes and squeezed all the juice into the mash. I'm thinking about subing the sorachi ace hops for Galaxy hops in the dry hoping. Should I do this? Or should I stick to the sorachi ace? Looking forward to this beer! Thanks for the recipe!
Sounds like a cool recipe for the Summer and I was looking for something to use up some Sorachi Ace on.
However I don't have any Palisades.
What would be a good sub?
I have Cascade, Willamette, Amarillo, El Dorado, Mosaic, Simcoe, Galaxy, Vic Secret.
Would preferably like to use Willamette as I have a lot.
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