Hefeweizen, Tamarind Lemon Coriander
Submitted By: morgue (Shared)
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|Brewer: http://morguebrewing.com|| |
|Batch Size: 5.00 gal||Style: Weissbier (10A)|
|Boil Size: 2.82 gal||Style Guide: BJCP 2015|
|Color: 6.6 SRM||Equipment: Pot ( 3 Gal/11.4 L) - Extract|
|Bitterness: 16.5 IBUs||Boil Time: 60 min|
|Est OG: 1.048 (11.8° P)|| |
|Est FG: 1.014 SG (3.7° P)||Fermentation: Ale, Two Stage|
|ABV: 4.4%||Taste Rating: 30.0|
||Fruit - Tamarind (0.0 SRM)
||Wheat Dry Extract (8.0 SRM)
||Northern Brewer [8.7%] - Boil 60 min
||Wheat Dry Extract [Boil for 10 min] (8.0 SRM)
||Munich (Lallemand #-)
DME ~1.040OG (40pts) for 1lb DME in 1 gallon water: 40pts x 6lbs / 5gal = 1.048OG
LME ~1.036OG (36pts) for 1lb LME in 1 gallon water.
Absent kumquats, how about Seville, tangelo, coriander, camomile, heather, lemon. Tamarind, coriander, cilantro, lemon & lime zest.
Added 150g dried sweet Thai tamarind.
Don't remember when, but at some point I kegged it after removing the tamarind. Tamarind reduced to pulp; sugars nicely extracted. Still fermenting, because keg has been lightly pressurized.
6/24 Removed 2nd batch of tamarind, which was whole-pod store-bought that Koren shelled. Seeds went in, though. Stayed in for probably 1.5-2 weeks.
Pretty boring. One dimensional. Tamarind tastes earthy. Green. Trying various odds and ends to spice it up. Okay with lacto sour blend. Some sitting on Glühwein spices. Great with a little lemon juice.
Zest of 1 lemon. 0.4 oz.
Ground coriander 0.1 oz.
Heavenly. Removed the lemon & coriander.
That little bit of heaven has mellowed considerably. Might have to add new zest and coriander and leave it in the keg.
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