American Pale Ale Recipe - APA Mandarina

Recipe Info

Recipe Image

APA Mandarina

by on
All Grain
23 Liter(s)
32 Liter(s)
60 min
70%
HotHead™ (OYL-057, an OYL exclusive) HotHead is Norwegian in origin -- from the Stranda Kveik. The famous Lars of Larsblog collected it in Norway and then sent it away for isolation. This isolate has a uniquely pleasant fruitiness and an absurdly wide fermentation range, and ferments clean across the entire range. This is great for brewers who want to be energy efficient with temperature control, or who lack temp control in warm climates. It maintains a stable ester profile, and we advocate it’s be used for hoppy American ales. (non-phenolic). Attributes: Flocculation: Med-High Attenuation: 75-85% Temp Range: 62-98° F (16-37° C) Alcohol Tolerance: 11% ABV

Fermentables

81% - Pale 2-Row - US
4.2
37
1
Mash
15% - Vienna - US
0.8
36
4
Mash
4% - Carapils - Dextrine Malt - US
0.2
33
1
Mash

Hops

Mandarina Bavaria
35
Pellet
Boil
60 min(s)
8
31.3
Mandarina Bavaria
20
Pellet
Boil
5 min(s)
8
3.6
Mandarina Bavaria
35
Pellet
FlameOut
0 min(s)
8
0.0
Mandarina Bavaria
20
Pellet
DryHop
2 day(s)
8
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
65
90 min
Mash-Out
Decoction
75
10 min

Special Instructions

1.
Versao com kveik
2.
Fazer starter/propagacao da levedura
3.
Usar nutrientes de levedura no mosto
4.
Inocular a 30c
5.
Fermentar entre 20c-30c @7dias (com DH nos ultimos @2 dias)
6.
Coletar o krausen (2o dia)
7.
Clarificacao 2c @7 dias
8.
Envase e carbonatacao forcada

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

APA Mandarina
American Pale Ale
  • 23.00 Gallons Liters Batch Size
  • 32.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.048 OG
  • 1.009 FG
  • 34.9 IBU (tinseth) Bitterness
  • 0.72 BG:GU
  • 3.0° SRM Color
  • 70% Efficiency
  • 5.1% ABV Alcohol
  • 160 per 12oz Calories
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