I need your advice for a Kolsch beer i am planning to brew with Mandarina Bavaria, So i have 5 oz Hallertauer Mitt (2.5%) and 2 oz of Mandarina Bavaria (6.9%), i would like to make a good Kolsch with the twist of citrus orange of Mandarina Bavaria. Any suggestion for a hop schedule?
burst last 15 mins of boil, or a 60min whirlpool with some sweet orange peel in the boil?
Last year I brewed a Mandarina Dortmunder that was pretty good. For 10 liters, 8 grams @60, @20, @5 and in whirlpool. 30 IBUs in total.
20 IBUs
1 oz HM bittering with Magnum if additional IBUs are needed
1/2 oz HM 20 min
2 Mandarina oz at flameout/whirlpool/hopstand
I made a Mandarina Kolsch a little bit ago. It was pretty good but I didn’t get as much Mandarina character as I hoped for. In a competition it didn’t do too well because it ended up too estery (pears mostly). I did 1oz MB at flame out and then 1oz at dryhop. I would probably put more in if I wanted to get more Mandarina character in it, maybe 2oz at flameout and 1oz dryhop. It makes for a very drinkable beer for sure.
This is the Brewtoad link for it, and the brewlogs
https://www.brewtoad.com/recipes/mandarina-kolsch
I feel that sometimes when I enter a classic style beer with some new interesting hops in it, that judges ding the entry for not having that classic aroma as noted in the guidelines. Saisons can be like that when brewing them with New world or American hops and kolsch (like you mentioned) can be another.
The Mrs. had a Mandarina Bavaria Pils in Germany las summer. The sip I had was very tasty.
Add the Mandarina late.
Thanks for the advice!, i will add the 2oz of mandarina at flame out. 8)