Does somebody have any experience wwith the Mandarina Bavaria hop?
No but it should be quite citrusy.
I think it’s supposedly a Cascade offshoot - very citrusy. I’d really like to try it. I think Stone used it in a beer last year.
That is what I found about it (http://www.baywa.eu/en/): Mandarina Bavaria has a pleasantly fruity
aroma revealing a strong tangerine note with slightly sweet aroma impressions. Alpha: 8.5 – 10.5 %
Beta: 5 – 6.5 %, Co-Humulone: approx. 33 %.
I’ll try it in a wheat ale.
Pale Malt (2 Row) Bel (9,0 EBC) 45,9 %
Wheat Malt, Ger (3,9 EBC) Grain 45,9 %
Carawheat (Weyermann) (98,5 EBC) Grain 4,6 %
Mandarina Bavaria [7,80 %] - Boil 30,0 min Hop- 6,2 IBUs
Mandarina Bavaria [7,80 %] - Boil 15,0 min Hop - 16,0 IBUs
Mandarina Bavaria [7,80 %] - Boil 0 min
SafBrew Ale S-33
I have a pound of it. Planning in brewing with it soon. Been working my way through some interesting hops lately and really looking forward to that one.
To my taste it has a sweeter(?) character than the other C hops. More like a fruit salad than a citrus flavor.
I just dry hopped an APA with it and it reminds me of a beer that I did with Belma and Calypso.
Interesting. My next brew is an APA with Mandarina hops. Your comments make me wonder if I should cut back on the C40. I don’t want it to be cloying, but I do like some residual sweetness in my APA’s and IPA’s. What do you think?
Tangerine Dream, American Pale Ale (10 A)
8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 82.9 %
1 lbs Munich Malt (9.0 SRM) 9.8 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 7.3 %
0.55 oz Columbus (Tomahawk/Zeus) CTZ [14.00 %] - Boil 60.0 min 23.5 IBUs
1.00 oz Summit [17.00 %] - Boil 5.0 min 10.4 IBUs
3.00 oz Mandarina Bavaria [8.50 %] - Boil 1.0 min 3.4 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968)
5.00 oz Mandarina Bavaria [8.50 %] - Dry Hop 3.0 Days 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 37.2 IBUs
Est Color: 7.0 SRM
Summit will give you some onion when used that late in the boil. Try it at 20 minutes to avoid the onion.
I’ve never used Mandarina, but it’s on my to do list. I say go with the recipe as is (except for maybe moving the Summit)- it’s not that much crystal. I’ll be curious to see what you think on the hops.
I do an IPA that all summit under 20 min. (see Griffin Spit in the recipe wiki). No onion.
I brewed a Red X/Mandarina Bavaria SMaSH lager that is still conditioning. My first impressions were “meh” - it seemed like mainly noble hops, with a touch of citrus. With a name like that, I was expecting Summit (hold the onions).
I’ve been finding that a lot of the new German hops just aren’t living up to their billing compared to the expectations based on the newer US and NZ varieties. Based on the name, I don’t think I’ll be playing with Hüll Melon, but I’m still curious about Hallertau Blanc.
Now I’m second-guessing if I should balance the Mandarina with Summit! I definitely want Tangerine out of this. I am also confident that the chance of onion is small, but even if I do get some, it should dissipate.
I was going to do an all-Summit APA until I found some Mandarina online. I’ll probably go with the recipe above since I have 2 8oz. packs of Mandarina coming, and I hate to not use all the hops in a pack.
I like that line of thinking!
I had to run down to Heritage U. where my wife works, and having just had this discussion of Summit hops, I passed this hop field, and thought, “Summit hops are the only ones that can be short trellised. I wonder if this is a field of Summit?” So I stopped and asked the owner. Indeed, Summit. Left to its own devices because the market for Summit is so bad. Apparently others have found this hop wanting.
Bummer…I love 'em!
Well, you have me intrigued Denny. I’m definitely going to try them out.
You know, I can’t help thinking that this farmer (and others in his situation) would pay handsomely for a brewer to categorically prove that the mandarin flavor is good, and the onion/garlic thing can be avoided, and how it can be accomplished.
The point is, this (quite large) field is costing him a lot of money being out of production, and it will take even more money to re-trellis it for another variety.
C’mon lottery! Daddy needs a hop research lab.
Washington grew more than 5 million pounds of Summit last year. It’s the 4th highest volume hop grown in WA.
Wow. I had no idea. I also just learned that because it is a dwarf variety grown on low trellises it has to be hand picked. So cost of production may be the biggest factor in the above fallow field.
I still want a hop laboratory.
I think you should proceed with your original recipe. 1oz. of summit won’t be an onion bomb regardless of when you add it to the kettle. Different people have different thresholds of noticing onions in beer. I think I have a low threshold for onion and have noticed the onion disappears when I don’t use summit later than 20-15. If you do notice some onion, it should fade away soon enough.