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Experimental Bavaria Mandarina APA

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Mix of several recipes
Rating:

5.00 (1 Review)

Hop Utilization: 70%
Calories: 170.2 (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Thursday July 9th 2020

k97 cascade pale ale

by orocher79

OG: 1.062 FG: 1.017 ABV: 5.9% IBU: 44

American Pale Ale v1.0

by ALEXJAZZ008008

OG: 1.052 FG: 1.010 ABV: 5.6% IBU: 49

Trillium fort point clone

by japa2121

OG: 1.059 FG: 1.006 ABV: 7.0% IBU: 47

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

49.6

SRM (morey):

5.5

Mash pH

5.8

Cost $

10.61

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Brew Log History

Target 20°C

OG: 1.052
Attenuation: 80.09%

Calories: 170.2 / 12oz
Carbs: 15.5 g / 12oz

Readings: 0

Device Filter

Jul 12, 2020 ^to Aug 16, 2020

Last Updated: 5 years ago from Brewlog

Dry Hopped

28 g Mandarina Bavaria (Pellet) for 4 days

20 °C

0.000

n/a

Tasting Note

Today at 10:00 I put one bottle on the fridge. I just have it, and this one is amazing if you love your hops. I wonder if a non-hop-head person will think this is too strong, but for us is just darn great. A little bit hazy, but I used oat flakes so I expected this. It Is so fresh and light that I could drink a six pack (unfortunately I need to chill more bottles). I think it needs another week or so to carbonate up to level, but taste-wise it is really nice. Mandarina Bavaria rocks---I will write about this another day when I actually take the time to taste it slowly. BTW, I just found that Mandarina Bavaria is the hop used by one of my favorite craft beers (taste wise, right on the spot). I will measure FG and such some other day.

n/a °C

0.000

n/a

Tasting Note

Just having another one. This one was chilled after three weeks in the bottle, and now it is perfect. Hoppy, citrusy, and light. It is not crystal clear, but close enough. I will try to open one tomorrow at noon to bet a good picture.

n/a °C

0.000

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.10 kg	Weyermann - Pilsner1.1 kg Pilsner	$ 1.83 / kg $ 2.01	36	1.5	42.8%
1.22 kg	Weyermann - Pale Ale1.22 kg Pale Ale	$ 1.70 / kg $ 2.07	39	2.3	47.5%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	$ 0.80 / kg $ 0.08	33	2.2	3.9%
0.05 kg	Weyermann - Caramunich Type 20.05 kg Caramunich Type 2	$ 1.84 / kg $ 0.09	34	45	1.9%
0.10 kg	Weyermann - Carahell0.1 kg Carahell	$ 2.12 / kg $ 0.21	34	10	3.9%
2.57 kg / $ 4.47

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
8 g	Mandarina Bavaria8 g Mandarina Bavaria Hops	$ 0.05 / g $ 0.37	Pellet	10.2	Boil at 91 °C	60 min	15.87	9.1%
10 g	Mandarina Bavaria10 g Mandarina Bavaria Hops	$ 0.05 / g $ 0.46	Pellet	10.2	Boil at 91 °C	30 min	15.25	11.4%
14 g	Mandarina Bavaria14 g Mandarina Bavaria Hops	$ 0.05 / g $ 0.64	Pellet	10.2	Boil at 91 °C	15 min	13.78	15.9%
28 g	Mandarina Bavaria28 g Mandarina Bavaria Hops	$ 0.05 / g $ 1.29	Pellet	10.2	Boil at 91 °C	2 min	4.7	31.8%
28 g	Mandarina Bavaria28 g Mandarina Bavaria Hops	$ 0.05 / g $ 1.29	Pellet	10.2	Dry Hop at 20 °C	4 days		31.8%
88 g / $ 4.05

Show Summary View

Amount	Variety	Cost	IBU	Bill %
88 g	Mandarina Bavaria (Pellet) 88 g Mandarina Bavaria (Pellet) Hops	$ 0.05 / g $ 4.05	49.6	100%
88 g / $ 4.05

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L		Infusion	66 °C	66 °C	60 min
5 L		Sparge	75 °C	66 °C	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Irish Moss	$ 0.14 / g $ 0.42	Fining	Boil	15 min.
2 g	Chalk	$ 0.00 / g $ 0.01	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	$ 0.00 / g $ 0.01	Water Agt	Mash	1 hr.
1 g	Epsom Salt	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
2.40 g	Gypsum		Water Agt	Mash	1 hr.
0.80 g	Salt	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
$ 0.44

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	5.50 Grams	Cost:	$ 0.30 / g $ 1.65
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 48 B cells required

$ 1.65 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 61 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	89	100
Added chalk, Epsom salts, and others to change my RO water.
Mash Chemistry and Brewing Water Calculator

Notes

I want to try a super-citrusy Mandarina Bavaria. High altitude brewing at 2800 meters over sea level (9180 foot for those that use imperial). Lots of hops but low relative hop utilization due altitude (check https://beerandbrewing.com/ask-the-experts-brewing-at-high-altitude/#:~:text=As altitude increases, the boiling,a brewer at sea level.).
K-97 because it works well at this altitude and with my fermenter (plus enhances citrus side of the hop). ANOVA sous vide stick to keep mash temperature super precise.

Recipe Photos