Veronis
Well-Known Member
- Joined
- Feb 11, 2013
- Messages
- 76
- Reaction score
- 12
- Recipe Type
- All Grain
- Yeast
- White Labs WLP001 - California Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.068
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 70
- Color
- 7.0
- Primary Fermentation (# of Days & Temp)
- 21 days @ 65 F
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Citrus & mango dominate the profile, with an undertone of grapefruit and lemongrass
This is an IPA recipe I put together to showcase the German hops Mandarina Bavaria and Hallertau Blanc (not to be confused with "regular" Hallertau). It was a hit with everyone and we will be making it again very soon. Everyone wanted to know what kind of hops were used because they'd never tasted an IPA quite like it. It tastes like a citrusy/tropical/grapefruity/lemongrassy IPA, but its precise aroma and flavor profile are off-kilter from the norm (in a good way).
Mash @ 154:
Kettle Hops:
Note: There is no 60 minute hop addition.
Ferment @ 65 F for 21 days; I did not do a secondary.
Dry Hop for 5 days:
Mash @ 154:
- 12 lbs US Pale Malt (2-Row) (81.4%)
- 1 lbs Caramel/Crystal Malt - 20L (6.8%)
- 12.0 oz Cara-Pils/Dextrine (5.1%)
- 12.0 oz Light Munich Malt (5.1%)
- 4.0 oz Torrified Red Wheat (1.7%)
Kettle Hops:
Note: There is no 60 minute hop addition.
- 1.5 oz Galena (13.20%) @ 30 minutes
- 0.5 oz German Hallertau Blanc (7.60%) @ 15 minutes
- 0.5 oz German Mandarina Bavaria (7.60%) @ 15 minutes
- 0.5 oz German Hallertau Blanc (7.60%) @ 5 minutes
- 0.5 oz German Mandarina Bavaria (7.60%) @ 5 minutes
Ferment @ 65 F for 21 days; I did not do a secondary.
Dry Hop for 5 days:
- 2 oz German Hallertau Blanc
- 2 oz German Mandarina Bavaria