60-Minute Tamarindia Ale
IBU=?, 60ish SRM=?, 6ish ABV=?, 5.8%ish
1.5lbs Organic Brewers 2-row
0.5 lb Maris Otter
3 lb Light DME (60 minutes)
1 lb Amber DME (60 minutes)
0.75 oz Northern Brewer (60-35 minutes)
0.25 oz Simcoe [whole leaf] (35-25 minutes)
0.75 oz Palisade (25-0 minutes)
2 lb Amber LME (15 minutes)
14 oz Tamarind concentrate (15 minutes)
1 tsp Irish Moss (15 minutes
0.25 oz Palisade (whirlpool)
0.5 oz Mt. Hood (whirlpool)
1 oz Cascade (dry hop)
0.5 oz Kent Golding (dry hop)
White Labs British Ale WLP005 (yeast starter)
Mash 152 degrees
Fermentation temp 74
A variation of BYO Dogfish Head 60-minute IPA.
Substituted best guess replacements for grain. SWMBO likes organic.
Rounded amounts to half pounds and quarter ounces.
Substituted: 14oz of Tamarind concentrate for 14oz Amber LME;
Substituted: leftover hops.
The ished readings are from BYO.
I don't use software, and haven't taken the hydrometer out of the original packaging. Two strikes.
Third strike: mash rose to 160, slowly dropped to 150, then repeated. First brew at new house, and I'm disappointed with the electric range.
This is my first variation to a kit or recipe.
Best tasting wort to date. I'm a regular tamarind drinker, often taking Jumex for work lunches.
Drinking: Redhook 8-4-1 Expedition Ale; Avery The Czar Imperial Stout; MŁnchen Haken Besonderes Bitter (Redhook ESB II); Terrapin Reunion '10; Innis & Gunn Rum Aged; NB Conundrum Session IPA; Bush de NoŽl (Scaldis NoŽl); Innis & Gunn Bourbon Stout; Theobroma.
Bottled: Redhook Double Black Stout IV (first taste 27 February 2016).