« on: July 22, 2015, 01:00:47 PM »
I finally got around to brewing a Pale Ale that I wanted to do for some time. There were in essence two new factors that I wanted to experiment with.
First I wanted to try Summit hops for two reasons. First they were said to give an onion or garlic flavor when used for bittering. Someone on this forum stated that he never got that when using them as a 20 minute addition, and second, that they contributed to a tangerine or mandarin orange flavor when used this way.
The second new factor is that I had not tried Mandarina Bavaria hops before, and they too were said to contribute a dominant mandarin orange / tangerine flavor.
The beer turned out good. My daughter said it was the best beer I have brewed.
No one picked up any onion or garlic flavors, so that is a win. However, no one picked up any mandarin orange or tangerine flavors! A bust there. Obviously I am looking for it, but there is a medium intensity orange aroma to the beer. I can also taste orange a bit, but again that could be because I know it is there. Again, no one who tries it blind identifies anything orangey.
Here is the recipe I used:
Tangerine Dream Bar (Hah!)
American Pale Ale (10 A)
OG: 1.049 / FG 1.004
Batch Size: 6.50 gal
9 lbs Pale Malt (2 Row) US (2.0 SRM) 78.3 %
1 lbs 8.0 oz Munich Malt (10.0 SRM) 13.0 %
1 lbs White Wheat Malt (2.4 SRM) 8.7 %
1.00 oz Summit [17.00 %] - Boil 20.0 min 32.0 IBUs
3.00 oz Mandarina Bavaria [8.10 %] - 30 minute hop stand @ 170*
1.0 pkg Safale American (DCL/Fermentis #US-05)
5.00 oz Mandarina Bavaria [8.50 %] - Dry Hop 5.0 Days