Hefeweizen, Tamarind Lemon Coriander

Extract Recipe

Submitted By: morgue (Shared)
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Brewer: http://morguebrewing.com
Batch Size: 5.00 galStyle: Weissbier (10A)
Boil Size: 2.82 galStyle Guide: BJCP 2015
Color: 6.6 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 16.5 IBUsBoil 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

Amount Name Type #
5.28 oz Fruit - Tamarind (0.0 SRM) Grain 1
2 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 2
0.50 oz Northern Brewer [8.7%] - Boil 60 min Hops 3
4 lbs Wheat Dry Extract [Boil for 10 min] (8.0 SRM) Dry Extract 4
1.0 pkgs Munich (Lallemand #-) Yeast 5


BREW DAY 5/20/2017 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. http://howtobrew.com/book/section-1/malt-extract-and-beer-kits/how-much-extract-to-use OG 1.050 Absent kumquats, how about Seville, tangelo, coriander, camomile, heather, lemon. Tamarind, coriander, cilantro, lemon & lime zest. 5/28 Added 150g dried sweet Thai tamarind. 6/3 SG 1.013 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. 7/7 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. 7/17 Zest of 1 lemon. 0.4 oz. Ground coriander 0.1 oz. 7/18 Heavenly. Removed the lemon & coriander. 7/22 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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