Origin: Germany. A daughter of Cascade, along with Hallertau Blanc and Hüll Melon, and first released in 2012.

Usage: Aroma. A tangerine machine when used for late, whirlpool, and dry hop additions, Mandarina Bavaria is quickly finding support in the brewhouse for American IPA and variants, black ales, saisons, Brett fermentations, and other beers where a definite fruity and strongly hoppy character is beneficial.

Aroma & Flavor Characteristics: Intense pineapple, lemon and citrus flavors with a resinous, herbal followup. Sweet and distinctive.

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INGREDIENTS (recipe supplied by Speidel Brauemeister)

23 l Brewing water plus sparging water
4.0 kg Wiener  (Vienna ) malt
0.3 kg Carahell
0.2 kg Wheat malt
10 g Perle hops (9,8 % Alpha)
10 g Bavaria Mandarina hops (10 %)
1 packet Yeast Safale US-05


METHOD

MASH PROGRAMME
38 °C › Start mashing
52 °C › 0 min
62 °C › 40 min
72 °C › 25 min
78 °C › 10 min
Boiling › 75 min
HOP ADDITION
12 g Perle › 65 min before end of boil
5 g Bavaria Mandarina › 40 min before end of boil
5 g Bavaria Mandarina › End of boiling


FERMENTATION
Fermentation temperature at around 22 °C

MATURING
2–3 days at room temperature, followed by 2–3 weeks in the refrigerator at 5 °C