Almost every fruit and vegetable is available year-round. Buy in-season, however, and you get produce at its peak of flavor and nutrients. In January, clementines are readily available.Obscure facts about Clementines:
In January of 1994, a space probe called Clementine was constructed by the US Naval Research Laboratory for the Ballistic Missile Defense Organization. Designed to test missile tracking sensors and equipped with four cameras, Clementine mapped the surface of the Moon, but it ran out of fuel and so is forever lost in space.
More useful, less obscure facts about clementines:
Clementines are high in vitamin C and teeming with folate (vitamin B9). Folate is necessary for a plethora of bodily functions, most notably the building of DNA. Clementines contain myrcene, a pleasantly fragrant component also found in the essential oil of hops. Juicy and sweet, clementines are usually relatively low in acid. Plus, they peel super easily.
King's Darling Clementhefe [OG 1.042-1.046]
6.3 lbs Wheat liquid malt syrup
1.0 oz Crystal hops (60 min)
1.0 oz Sweet Orange Peel (last 10 min of boil)
8 to 12 Clementines, peeled
White Labs 029 German Ale/Kolsch yeast or Wyeast 1007 German Ale yeast
Heat fruit meat in 1/2 gallon of water to 160 degrees F and cool immediately; add to primary fermenter. Ferment @ 60 degrees F.
King's Kristalclementweizen [OG 1.052-1.056]
5.5 lbs German Wheat
4.0 lbs Belgian Pale malt
0.25 oz Styrian Aurora hops (60 min)
Wyeast 3056 Bavarian Wheat Blend
Add a slice or two of Clementine to the glass. Or squeeze one half and blend.
King's Clementfusion
Buy yourself a bottle of 1800 Tequila Reposado and shove several peeled Clementines into the bottle and let sit for at least 2 weeks at room temperature. Enjoy over ice.
King's Clemeadtine [3 gallons]
15 lbs Orange Blossom Honey
10 lbs Clementines, peeled (add to secondary)
Lalvin EC-1118 yeast
Don't forget to add a boatload of yeast nutrients!
Ferment @ 55 degrees F.
After fermentation, dilute with water to taste.
Also, read this article on meadmaking.
King's Clementwine [~2 liters]
20 lbs Clementines, peeled and juiced
1 grapefruit, peeled and juiced
1 tangerine, peeled and juiced
1 lb carrots, juiced
Lalvin K1-V1116 yeast
Don't forget to add a boatload of yeast nutrients!
Also, read this post on Citrus Wine.
Clementine-Carrot-Ginger Soda-Pop
Substitute Clementines for the oranges in Juno's Orange-Carrot Ginger Soda recipe.
Dude.... Jeremy... you're the King! Most jam-packed and well-rounded blog post EVER!
ReplyDeleteJam-packed? You could totally take the fruit meat and pack jam with it: http://www.pickyourown.org/jam.htm
ReplyDeleteThanks! Just a question though. I want to to try the King's Darling Clementhefe. This recipe is for 5 gallons?
ReplyDeleteKing... do you take the meat out of the quickly-cooled fruit water or leave it in when you pour into primary fermenter for the hefe recipe?
ReplyDelete@Scott: Yes, the King's Darling Clementhefe is a recipe for 5 gallons.
ReplyDelete@Chip: I leave it in.
Would it make more sense to put the fruit in Secondary rather than primary? I've found in most cases, the fruit is more apparent if you put it in secondary.
ReplyDelete@Anonymous: I was taking a cue from Sam Calagione (of "Brewmaster", author of "Extreme Brewing", Dogfishhead dude). In Extreme Brewing, he has hefeweizen recipe that calls for blood oranges; so I did what he did.
ReplyDeleteAs a part of the team at www.beer-universe.com I am always on the lookout for new beer ingredients. A local brewery, Fullsteam, recently made a great ale with figs and will soon put out a winter warmer with wild-growing persimmons. But, OH! do I love clementines. How I overlooked them, I'll never know.
ReplyDeleteWe took this blog to heart and made a whole episode of Brewing TV around the brewing of a CLEMIFORNIA COMMONTINE!
ReplyDeletehttp://www.brewingtv.com/episodes/2011/1/19/brewing-tv-episode-29-clemifornia-dreaming.html