Brewing recipe for Ale Bavaria Mandarina
Recipe for 10-litre Braumeister
Ingredients
11 l Brewing water plus sparging water
2.2 kg Wiener malt
0.1 kg Carahell
0.1 kg Wheat malt
6 g Perle hops (9,8 % Alpha)
5 g Bavaria Mandarina hops (10 %)
½ 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
6 g Perle › 65 min before end of boil
3 g Bavaria Mandarina › 40 min before end of boil
2 g Bavaria Mandarina › End of boiling
Original gravity
11 °P with 11 litres
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
Recipe for 20-litre Braumeister
Ingredients
23 l Brewing water plus sparging water
4.0 kg Wiener malt
0.3 kg Carahell
0.2 kg Wheat malt
12 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
Original gravity
11 °P with 21 litres
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
Recipe for 50-litre Braumeister
Ingredients
55 l Brewing water plus sparging water
9.0 kg Wiener malt
1.2 kg Carahell
0.8 kg Wheat malt
25 g Perle hops (9,8 % Alpha)
30 g Bavaria Mandarina hops (10 %)
2 packets 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
25 g Perle › 65 min before end of boil
15 g Bavaria Mandarina › 40 min before end of boil
15 g Bavaria Mandarina › End of boiling
Original gravity
11 °P with 52 litres
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
Recipe for 200-litre Braumeister
Ingredients
230 l Brewing water plus sparging water
35.0 kg Wiener malt
3.0 kg Carahell
2.0 kg Wheat malt
120 g Perle hops (9,8 % Alpha)
100 g Bavaria Mandarina hops (10 %)
2 packets 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
120 g Perle › 65 min before end of boil
55 g Bavaria Mandarina › 40 min before end of boil
55 g Bavaria Mandarina › End of boiling
Original gravity
11 °P with 210 litres
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
Recipe for 500-litre Braumeister
Ingredients
550 l Brewing water plus sparging water
92.0 kg Wiener malt
8.0 kg Carahell
5.0 kg Wheat malt
250 g Perle hops (9,8 % Alpha)
300 g Bavaria Mandarina hops (10 %)
3 packets 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
250 g Perle › 65 min before end of boil
150 g Bavaria Mandarina › 40 min before end of boil
150 g Bavaria Mandarina › End of boiling
Original gravity
11 °P with 520 litres
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
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