Tons Of Mandarines Any Ideas?

[manticle]

A few more ideas:

Non brewing/alcoholic:

Mandarin anglaise
Mandarin creme brulee/panna cotta
mandarin fruit bread/sourdough

Brewing/alcoholic:

Mandarin Mead

 

[chappo1970]

http://www.danish-schnapps-recipes.com/orange.html

scroll down :icon_cheers:

Swap out the oranges for mandarins!

Cheers big fella,

BF

GOOD CALL! BF legend mate! :beerbang:

Chap Chap

 

[masculator002]

I reckon try your hand at making a mandarin wine and then fortify it with a decent (not top, not low) quality brandy. Should become a great warming liqueur for next wintertime (2010).

I agree manticle make a liqueur like cumquat liqueur it would be real nice. beat anything else you could do with them. As for the pitch a couple of us-05 idea dont waste your time.

 

[discoloop]

I'm more intrigued about the idea of using mandarin zest in a wit. It has such a pronounced flavour...could be good.

 

[bum]

I'm hoping so. I just dunno where subtle will end and overbearing will begin.

 

[Chad]

I'm thinking a mead too, since meads have sparked your interest lately. One thing I have found is that even if some meads don't come out all that nice for drinking, they sure do make for great additions to cooking, like risottos where the flavours are infused.

So based on that, I'm suggesting a cooking mead. Honey, a couple of Mandarines and a few cloves.

 

[loikar]

GOOD CALL! BF legend mate! :beerbang:

Chap Chap

Can't go wrong mate, love the stuff!

 

[Renegade]

BTW any brissy boys want some let me know happy to give them away rather that waste them. They are really sweet, juicy and have that very pleasant mandy twang.

Chappo

Are we talking about your fruit trees or your wife ?

 

[Batz]

Mandarine Wine


http://winemaking.jackkeller.net/request130.asp

 

[chappo1970]

Are we talking about your fruit trees or your wife ?

ROFL! :lol:

Renegade it's a package deal son, you take one you take the lot! h34r:

Like the ideas guys. Thus far a liquor, mead and wine all sound great. I might have to get the oil extraction contraption going for the liquor, yeah?


Chappo

 

[bconnery]

I think the sweetness with some tang of the mandarines would obviously make this a very different beer to the sour orange, but it could work very well.
Here's a couple of recent versions. The first was my favourite so far, now it's hard to split the two. The saison yeast used in the second, even though it was only the start of a starters worth, has really dried out the beer and added something very different...

The Sour Orange are a strange variety my folks have, also called a Mandarin Orange or a Rangpur Lime apparently...Very intensely sour juice...

Both of these were single infusion mashes at 66C.

Recipe: Sour Orange 3
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)
Batch Size: 21.00 L
Boil Size: 34.00 L
Estimated OG: 1.051 SG
Estimated Color: 21.7 EBC
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
200.00 gm Brown Sugar, Light (15.8 EBC) Extract 4.35 %
200.00 gm Brown Sugar, Light [Boil for 5 min] Extract 4.35 %
2800.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 60.87 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 21.74 %
250.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 5.43 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 3.26 %
15.00 gm B Saaz [8.20 %] (60 min) Hops 15.9 IBU
20.00 gm B Saaz [8.20 %] (2 min) Hops 1.8 IBU
10.00 tsp Sour Orange Rind (Boil 60.0 min) Misc
500.00 ml Sour Orange Juice (Boil 5.0 min) Misc
700.00 ml Sour Orange Juice (Boil 60.0 min) Misc
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat

Caramelized 200g brown sugar with 700ml juice and all rind. Added 4L of first runnings for additional caramelization.
Caramelized for approx 60 mins, added @45.
Added 500ml of boiled juice direct in primary.

Recipe: Have yourself a sour little christmas (QLD Christmas case swap 08)
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.054 SG
Estimated Color: 23.9 EBC
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 33.90 %
1500.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 25.42 %
1500.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 25.42 %
200.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 3.39 %
175.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 2.97 %
75.00 gm Amber Malt (85.0 EBC) Grain 1.27 %
50.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 0.85 %
30.00 gm Northern Brewer [6.60 %] (60 min) Hops 20.1 IBU
15.00 gm D Saaz [4.40 %] (2 min) Hops 0.6 IBU
10.00 items Sour Orange Rind (Boil 60.0 min) Misc
500.00 ml Sour Orange Juice (Boil 5.0 min) Misc
700.00 ml Sour Orange Juice (Boil 60.0 min) Misc
200.00 gm Brown Sugar, Dark (98.5 EBC) Sugar 3.39 %
200.00 gm Palm Sugar (98.5 EBC) Sugar 3.39 %
1 Pkgs French Saison (Seasonal) (Wyeast Labs #371Yeast-Ale (Size of a split I would have made a starter from)
2 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Caramelized 200g brown sugar and 200g brown sugar with some of the juice and all the rind. Added about 5L of first runnings and the remainder of 900ml juice and boiled down in a separate pot while the boil was taking place.
Caramelized for approx 60 mins.
Boiled 600ml of juice for 5 mins.
Added both @end.

 

[scoundrel]

ill take a few off your hand this weekend chappo. I was going to nip to the local fruit boys for my next bash at a cider. im thinking apple mandarin cinamon and clove. failing that apple mandarin and burnt caramel.

and if anyones thinking about using the skin off fruit from the shop DON'T.... they hit em with that many chemicals that + alcohol = death ( in not the good way). chappo's mandys should be right though, organicly grown etc.

 

[QldKev]

My other suggestion would be a mandarin and wattleseed dark ale, stout or porter but they would be best with subtle hints and 100kg is a lot.

Fruit salad?

lol, jaffa beer !!!

QldKev

 

[bum]

and if anyones thinking about using the skin off fruit from the shop DON'T.... they hit em with that many chemicals that + alcohol = death ( in not the good way).

Oh. Can anyone second this at all? Was just about to put it on the boil.

 

[beerDingo]

Maybe a few too many, but get the rind/zest, and make a few hoegaarden style beers. Or even package it up for other HBer's.

 

[brettprevans]

set up a stall on the road side and use the money to buy grain....

id do some of most of the suggestions ie some scnapps, some pure mandarin 'lemonade', a mandarin driven beer, some marmalade etc. do a variety.

 

[discoloop]

and if anyones thinking about using the skin off fruit from the shop DON'T.... they hit em with that many chemicals that + alcohol = death ( in not the good way).

I would disagree with this statement. I've used shop bought stuff in beers before and I'm still standing. Also cook with rind on a regular basis. There are other fruits out there where I've even - shock, horror - eaten the skin!

Washing fruit thoroughly, of course, is just common sense.

 

[bum]

I'm more intrigued about the idea of using mandarin zest in a wit. It has such a pronounced flavour...could be good.

I kinda chickened out on this one. I intended using 3 mandarins but the smell was so strong from the first that I left it at one. The aroma did disappear a little in the shirt boil. I'm not too concerned though as my reading suggests that most of the citrus aroma comes from the coriander seeds and after giving it a belt the arvo I can believe it. Smelled pretty nice. Looking forward to seeing how this turn out.

 

[manticle]

................ The aroma did disappear a little in the shirt boil. ....................................... after giving it a belt .

Strange spice additions you have there

 

[bum]

Well I though it looked weird without a belt with the shirt tucked in.