This will be my first use, and I hope they deliver that tangerine note that I’m looking for.Mandarina Bavaria hops are in my top 5 hops.
This will be my first use, and I hope they deliver that tangerine note that I’m looking for.Mandarina Bavaria hops are in my top 5 hops.
In my American Wheat (2.5 gallon batch), I’m adding 7 grams each at 5 minutes and after knockout to whirlpool for 15 minutes. Then 4 days before bottling, I will dry hop 14 grams. This should be enough, I hope, to deliver some of what I seek.Don't skimp on them in your brew.
I assume you want no bitterness in that brew.In my American Wheat (2.5 gallon batch), I’m adding 7 grams each at 5 minutes and after knockout to whirlpool for 15 minutes. Then 4 days before bottling, I will dry hop 14 grams. This should be enough, I hope, to deliver some of what I seek.
Not telling you how to brew what you want, but a carrot/potato peeler does a fantastic job of peeing citrus zest. Try it next time you want something that needs citrus peel.I reworked my Azacca Wheat recipe, increasing the wheat, adding some Pilsner at the expense of some 2-row, and increasing the honey malt. This recipe lost Azacca hops altogether, in favor of Mandarina Bavaria - I’m going after an aroma and flavor of tangerine without the hassle of zesting.
https://www.brewersfriend.com/homebrew/recipe/edit/1402898
It got about 22 IBU’s from Magnum at 60 minutes, for a total of ~30, which is top limit for style.I assume you want no bitterness in that brew.
I come from the work harder school, but on this brew I really wanted the hops to deliver the flavor. Going back to the Azacca Wheat, which I submitted for the 3rd Quarter Community Brew in 2022, I was aiming for a flavor similar to Lost Coast Tangerine Wheat, a commercial favorite. On that beer, I peeled tangerines and soaked them in vodka, adding the infused vodka just hours before bottling. Unfortunately, here in Eugene I don’t have the extensive selection of citrus that was available in SoCal.Not telling you how to brew what you want, but a carrot/potato peeler does a fantastic job of peeing citrus zest. Try it next time you want something that needs citrus peel.
Yeah, citrus is gonna like the warmer climes. Was the vodka marinade for sanitation? I just dumped the zest into the boil about 10 minutes before flameout, along with the coriander. The coriander seems to hide the citrus from desiccated peel, but the oils from fresh zest aren’t that easily hidden. This batch is as good as any I’ve made on the recipe. How much impact did the vodka have on the FG? Seems that would make it a fortified brew.I come from the work harder school, but on this brew I really wanted the hops to deliver the flavor. Going back to the Azacca Wheat, which I submitted for the 3rd Quarter Community Brew in 2022, I was aiming for a flavor similar to Lost Coast Tangerine Wheat, a commercial favorite. On that beer, I peeled tangerines and soaked them in vodka, adding the infused vodka just hours before bottling. Unfortunately, here in Eugene I don’t have the extensive selection of citrus that was available in SoCal.
Love that yeast Clint I brewed with it over many generations a few years back loved the tropical fruit flavours it threw.Gonna put something together so I can use the Hornidal kviek yeast I got a few days ago.
Yes, whenever someone talks about adding citrus with vodka, the vodka is to sanitize the citrus.Yeah, citrus is gonna like the warmer climes. Was the vodka marinade for sanitation? I just dumped the zest into the boil about 10 minutes before flameout, along with the coriander. The coriander seems to hide the citrus from desiccated peel, but the oils from fresh zest aren’t that easily hidden. This batch is as good as any I’ve made on the recipe. How much impact did the vodka have on the FG? Seems that would make it a fortified brew.
That seems pretty straight forward. I don't have some of the hops but I'll give this a try. Thanks Ben!Love that yeast Clint I brewed with it over many generations a few years back loved the tropical fruit flavours it threw.
Here's is a recipe I brewed and loved with it a few times
https://www.brewersfriend.com/homebrew/recipe/view/952509/hoppy-blond
Here you go. I spelled it incorrectly as well.I always read that name wrong.
Sometimes it is hormonal kveik and sometimes homicidal kveik
Anyway, my next brew is a simple cider on slurry
Brewing a Apricot Vienna Lager today!
Hornidal was the first kviek i used. Voss is my current favorite for how neutral and fast it is.
I just looked at my old brews and I had used Hornindal in the past but it was early in my brewing. Voss is quick and clean. A couple of years ago I reused it 3 or 4 times from dry.
They come out like a Hazy with the oats and wheat.That seems pretty straight forward. I don't have some of the hops but I'll give this a try. Thanks Ben!
That will work.Thinking about a simple blonde ale, Just Pilsner malt and Saaz