Planning a dry hopped pilsner with these two; neither of which I have used.
My question is what ratio would you use these guys for flavor and aroma additions to get equal contributions? From what I can tell Mandarina has about twice as much oil as HM. 2:1 HM to Mandarina?
Neither of those hops is assertive like an American ale hop would be. Mandarina isn’t Citra level fruity - it has floral, spicy character like Hallertau but with a subtle mandarin orange/citrusy character. Personally, I’d blend 50/50. Sounds good!
Thanks Jon. My recipe was initially designed to go 50/50 but thought I would check with the good folks here.
my experience with mandarina has been that it tastes pretty darn American even though its german. reminds me of cascade with more generic citrus than grapefruit.
It definitely has American citrus character for sure, along with Hallertau character (at least the lb I bought did). I just meant that it’s not overly assertive or fruity like some ale varieties. I’ve used it 50/50 with Mittelfrueh and liked the results.
I brew a “Hop Lager” with Mandarina and tettnanger and if you use enough Mandarina can be plenty assertive. Hallertauer would also be a nice hop to blend in. I don’t have the recipe in front of me but IIRC I use about a 2:1 Mandarina to Tettnanger all flame out and dry hop.
I use Mandarina in my Saison. It has Perl, Mandarina, and Amarillo. I bet w Hallertau it would be good. I really like what Mandarina brings.