Mandarin In A Black Ale

[rough60]

Hi all,
Making this today:
3.6kg JW pils
0.2kg Roast malt
0.1kg Dark crystal
20g POR @ 45 mins
It will be dumped on S-04 cake.
Anyway I was peeling the kids a mandarin and man it smelt nice, so I finely chopped the skin
and added it with the hops, smells pretty good. Anyone done something like this b4?
What do people think?
Cheers.

 

[Swinging Beef]

Should call it Terrys Choc Orange Stout.
Sounds intriguing.
I have a stout hanging around here, I may squeeze some citrus into it and give it some thoughts for next time.
I know someonbe did a rasberry stout that they said was nice.

 

[Bizier]

Jaffabier

 

[Mercs Own]

I used to make an apricot stout - used juice bought from the shop in a can and tipped it into the fermenter. It worked. I like the sound of the mandarin skin in the boil. Some brewers are doing the hoegaarden clone thing but using mandarin intead of the orange peel. Adds a point of difference.

 

[manticle]

Sounds good but with all citrus fruit it's better to use the coloured part of the skin and leave the white/pith behind. The pith contains extremely bitter tannins whereas the nice mandarin flavour will be in the zest.

 

[white.grant]

I normally add things like citrus peel and spices at flameout. My understanding is that longer boiling tends to drive off the fragile aromatics of peel and spice.

cheers

grant

 

[rough60]

Well i gassed it today and it's pretty nice.
Only a hint a mandarin, there is a weird taste that is probably from the pith, but it's not to bitter.
Next time I think I'll add it @ 5mins and only use the rind.
Cheers.

 

[Josh]

Lately I've noticed a mandarin aroma coming from dropping Styrian Goldings in the boil. I wonder if a small addition at flameout would complement the mandarin nicely.

 

[Katherine]

simcoe.... also