Mandarina Bavaria

[GundyGang1]

Anyone use this in a clean pale? How prominent is the Orange?

 

[snowveil]

In my experience Mandarina Bavaria exhibits more traditional German hop floral character than Mandarin. It's a pretty subtle hop that would probably work well in a blonde or kolsch, but don't expect it to steal the show like American aroma hops will.

 

[k1ngl1ves]

I absolutely love it! The aroma is great! Unlike the poster above, I only notice a slight floral tone. Taste buds vary though, I guess. I get a very nice citrus/orange presence, but not overpowering. Makes a pretty unique smash beer, imo. Wonderful for late additions/whirlpool. To me, the dry hop effect with this hop smells like someone is peeling a tangerine at the table while you're sitting there drinking. Lol!

I plan on using it quite a bit this year for summer brews... I highly recommended it and think it's worth trying.

 

[juan_bernado]

I absolutely love it! The aroma is great! Unlike the poster above, I only notice a slight floral tone. Taste buds vary though, I guess. I get a very nice citrus/orange presence, but not overpowering. Makes a pretty unique smash beer, imo. Wonderful for late additions/whirlpool. To me, the dry hop effect with this hop smells like someone is peeling a tangerine at the table while you're sitting there drinking. Lol!

I plan on using it quite a bit this year for summer brews... I highly recommended it and think it's worth trying.

i can totally second this. you describe exactly the same experience i encountered.

but there are (lots of) people who describe something different. i reckon that this hop changes from year to year, profit from specific terroir or pelettizing could effect flavor and aromatic compounds.

i can speak for crop 2014 from Hallertau Region as whole cones. Glad i have still 18 oz. in my freezer ;D

cheers from germany!
jan

 

[Jacinthebox]

I made a 5gal batch of apa with 1lb of hops...wasn't as good as I was hoping.

then I brewed a simple smash (2row, mandarina, and us05)...it was awesome.

I have been using it as a late addition for my Orange Honey American Wheat...tastes great.

 

[fredfoodphilly]

I used .5 oz at 180F whirlpool for 10 minutes through my grant below the kettle, no dry hops and .5oz magnum at 60min, I got a great orange flavor(Mandarin Saison), I think this hop works best at that temp, dry hop doesn't bring out the orange flavor and like wise boil temp kills the orange flavor, I run the chiller till by kettle temp is 180F, then turn the chiller off and run the wort through like I'm chilling, it's called step-hopping, I have been using it on all IPA's and Pale Ales, in my last IPA I did 200F, 180F, and 150F, with Falconers Flight, no dry hop, came out great.

 

[snowveil]

I may have to revisit it based on your guys' experience. I've still got about 6 oz in the freezer. I used it in an APA blended with other hops, a dubbel (mostly as bittering tbh) and in some dry hop experiments but have never tried it late in the boil or as an aroma steep.

 

[Oginme]

I have Mandarina Bavaria as the main flavor hop in two of my repeating recipes: Tangerine Surprise IPA, and Mandarin Breeze Amber. Plus I have done a SMASH with MO. Used early for bittering, I get an orange peel, rind aftertaste that is kind of unappealing (pardon the pun). Late hop additions give a floral, mild orange aroma and an orange citrus flavor. Whirlpool additions give the strongest orange/tangerine impressions both for aroma and flavors. Dry hopping gives me mostly just floral aromas with a very faint orange.

 

[JKaranka]

Definitively tangerine is in there. I steeped 2oz and dry hopped 2oz in an IPA that also had El Dorado and it was fantastic.

 

[Oginme]

Mandarina Bavaria seems to go very well with El Dorado. Fills out the flavor profile and gives it more of a rounded fruitiness. IMHO, the combination gives more of a Mandarin orange flavor/aroma, whereas the Mandarina Bavaria by itself is more towards a tangerine effect.

 

[GundyGang1]

Gonna try that combination. What hop schedule would you suggest with El Dorado and Mandarina?

 

[Oginme]

This is my full hop schedule for the Mandarin Breeze APA based upon a 10 liter batch size. You can basically double it for a 5.5 gal batch and it is pretty much spot on. I used just enough Apollo at 60 minutes to give some base bittering and then pushed a good amount in the last 10 minutes to fill in the rest.


4.00 g Apollo [17.80 %] - Boil 60.0 min (18.0 IBUs)
8.00 g Mandarina Bavaria [7.20 %] - Boil 10.0 min (5.3 IBUs)
8.00 g El Dorado [14.90 %] - Boil 5.0 min (6.0 IBUs)
8.00 g Mandarina Bavaria [7.20 %] - Boil 5.0 min (2.9 IBUs)

8.00 g Mandarina Bavaria [7.20 %] - Steep/Whirlpool 20.0 min (4.4 IBUs)

10.00 g Mandarina Bavaria [7.20 %] - Dry Hop 5.0 Days (0.0 IBUs)
6.00 g El Dorado [14.90 %] - Dry Hop 5.0 Days (6.0 IBUs)

 

[JKaranka]

For a 1.065, 60 IBU I had:

60m - 2/3oz Dana
15m - 1oz El Dorado
5m - 1oz El Dorado, 1oz Mandarina
Steep (20m) - 1oz Mandarina
Dry hop - 2oz Mandarina, 1oz El Dorado

The grist was all Maris Otter with 1/3lb medium crystal and 1/3lb wheat malt.

 

[hanuswalrus]

I recently did a pale ale w/ all Mandarina and wasn't very impressed. I think pairing it w/ El Dorado sounds awesome, though. It needed a little something to push it over the edge and I think El Dorado would've been that something.

 

[snowveil]

Sorry to resurrect the thread, but I figured I'd post my followup with using this hop again.

I am kegging a German IPA I made 10 days ago that used Mandarina/Tettnang and the orange/mandarin flavor is definitely coming through a lot more. Seems like it can get buried under more aggressive American hops in my experience but when you let it run the show it exhibits more of the orange flavor it's reputed to have.

Recipe I used is (5 gallon batch):

6lb Briess 2-row
5lb Avangard Pils
1lb Flaked Wheat
8oz Amber malt
3oz Acidulated (pH adjustment)

100% RO water treated with 6g Gypsum in the Mash

Mash for 1 hour @ 152*, batch sparge.

1oz Magnum FWH (12.4%AA)
1oz Mandarina Bavaria @ 15 min (7.2%AA)
1.5oz Tettnang @ 180*F, 20 minute hopstand
2oz Mandarina Bavaria @ 180*F, 20 minute hopstand

WLP001 2L stirplate starter let run for 24 hours prior to pitching...pitched at full krausen.

OG 1.064, FG 1.011 ... 7.0%ABV


I still get more of a German feel from this hop...slightly spicy and not terribly aggressive...but the orange flavor is much more noticeable than the last time I used it. We'll see how it pans out once it's carbed up and ready to serve.

I was hoping for a more traditional German hop character out of this beer, with some new school flavors mixed in the background. I'm pleased to say that's what I'm getting out of it.

I'll be donating this keg to a local brew fest that my club is pouring at, so hopefully the patrons will appreciate what I was going for!

 

[joshesmusica]

I just did a pale ale with cascade and MB. i honestly like it better than cascade/citra. please no stone-throwing...

:ducks:

 

[GundyGang1]

What flavors are you getting from it?

 

[joshesmusica]

What flavors are you getting from it?

getting some good orange notes to go with the citrus from the cascade. but i also used sweet orange peels in the whirlpool, so a bit of spiciness from it as well. i plan to repeat this one but do a traditional bittering addition. i only had hops in it from 10 mins into the boil, then i cooled it for the whirlpool addition, so not much more isomerization going on there. it was a very one-dimensional bitterness, so i'm wondering what the flavors will be with a typical hop schedule.

p.s. go pokes!