Back to SearchMandarina Madness
5.0 stars based on 1 votes
Beer Style: American Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Mandarina Madness is a bright, hop-driven gluten-free American Pale Ale built around bold Mandarina Bavaria hop character. Juicy orange and tangerine notes lead the aroma and flavor, supported by a light gluten-free malt base of Vienna millet and roasted buckwheat. The dry finish and restrained bitterness keep the citrus front and center, making this an easy-drinking, fruit-forward gluten-free pale ale.
Ingredients:
- Grain Bill ---------------------------------------
- 2 lb Vienna millet malt
- 2 lb Roasted buckwheat malt
- Fermentable Bill ---------------------------------------
- 3.3 Sorghum syrup
- 1.5 lb Raw sugar
- 1 lb Coconut palm sugar
- Hop Bill Summary ---------------------------------------
- 4 oz Mandarina hops
- Other Ingredients ---------------------------------------
- 1 Whirlfloc tablet
- 1 pkg LalBrew BRY-97
Additional Instructions
Primary Ferment: 14 daysSecondary Ferment: 14 days with dry hop addition
Beer Profile
Original Gravity: 1.042Final Gravity: 1.006
Alcohol by Vol: 4.9%
Color SRM: 0.0
Bitterness IBU: 38.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup, raw sugar and coconut palm sugar (this prevents scorching the syrup), return to boil allow to achieve hot break. Note 60 minute boil.
0.75 oz Mandarina (45 min)
0.75 oz Mandarina (15 min)
1 Whirlfloc tablet (5 min)
0.75 oz Mandarina (5 min)
0.75 oz Mandarina (ko WP 10 min)
1 pkg LalBrew BRY-97
Dry hopping:
1 oz Mandarina dry hopped in secondary (14 days)