Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Tamarind lambc recipe advice?
Reply
 
Thread Tools
Old 10-03-2013, 06:24 AM   #1
DarkBrood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Manchester, NH
Posts: 366
Liked 13 Times on 12 Posts
Likes Given: 12

Default Tamarind lambc recipe advice?

I tried a can of tamarind juice for the first time last week. Very interesting stuff. I was struck by how much the complex flavor profile was reminiscent of a young lambic/geuze or a light saison.

Has anyone out there tried using tamarind in pale sours? If so, I'd be interested in amounts, what form (fresh, juice, paste), etc. as well as (obviously) tasting notes. Any proteins to be concerned with? I can probably find sugar content on my own. Any special issues with enzymes, wild yeasts/bacteria?

I'm thinking a fairly lightly flavoured base lambic recipe, either paste or fresh tamarind in secondary, no oak or spices...advice?


__________________
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com
DarkBrood is offline
 
Reply With Quote
Old 10-04-2013, 01:54 PM   #2
Rob_B
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jan 2011
Location: Zephyrhills, FL
Posts: 422
Liked 27 Times on 26 Posts
Likes Given: 16

Default

Sounds good, I think you're on the right track tamarind has a nice spiciness to it already. Go with a lambic or sour blonde and let it age as any other fruited ones and add the paste or shelled tamarind. Or for something a little quicker to test out the flavors do a Berliner Weisse.


Rob_B is offline
 
Reply With Quote
Old 10-04-2013, 05:11 PM   #3
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,717
Liked 253 Times on 193 Posts
Likes Given: 201

Default

Much like any fruit/spices/herbs, I'd recommend using the whole, shelled tamarind vs the paste. I eat lots of thai and vietnamese food and have tried nearly every tamarind paste, sauce, concentrate I could find and none of them have that distinct sour/sweet complexity you get from using the whole pods.

I've been considering a sour brown with tamarind, but was wary of overpowering the base beer so I've got a grain alcohol/tamarind tincture going to do some sample tests with other sours.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is online now
 
Reply With Quote
Old 10-04-2013, 05:17 PM   #4
RachmaelBenApplebaum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Flagstaff, AZ
Posts: 405
Liked 56 Times on 51 Posts
Likes Given: 21

Default

Tamarind is also REALLY high in tartaric acid, so depending on how much you use you might wanna cold crash a while before bottling/kegging, unless you want wine diamonds in your beer, which could be cool too though people might ask what sour candy you used in it.
RachmaelBenApplebaum is offline
DarkBrood Likes This 
Reply With Quote
Old 10-06-2013, 08:10 PM   #5
DarkBrood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Manchester, NH
Posts: 366
Liked 13 Times on 12 Posts
Likes Given: 12

Default

I've only done beer, mead, and fruit wines (no grape yet)...what are "wine diamonds"?
__________________
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com
DarkBrood is offline
 
Reply With Quote
Old 10-06-2013, 09:24 PM   #6
DromJohn
5 Gallon Partial-Something Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DromJohn's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Macon, Georgia
Posts: 686
Liked 79 Times on 67 Posts
Likes Given: 169

Default

I've never brewed a lambic, so take this with a bit of shell.

I replaced some lme in a DfH 60-minute IPA with 350ml of Bright (brand) tamarind juice. While good, the tamarind did NOT come through strongly. If I redo my 60-minute Tamarindia Ale, I will double the juice (and reduce the hops).

As one who also has sought after tamarind in most formats, I agree that tamarind on the pod tastes different and could give a very good result. But at least for IPAs I'd stick to the juice or a "tea" from the paste heated so long as to mostly disolve the paste.
__________________
Drinking: NB La Petite Orange Blanche; NB The Plinian Legacy; Val-Dieu Triple; 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.
Bottled: Bush de NoŽl (Scaldis NoŽl) (first taste 16 November 2015).
On order: NB Conundrum Session IPA
Untappd: DromJohn
DromJohn is offline
 
Reply With Quote
Old 10-07-2013, 08:36 AM   #7
RachmaelBenApplebaum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Flagstaff, AZ
Posts: 405
Liked 56 Times on 51 Posts
Likes Given: 21

Default

Quote:
Originally Posted by DarkBrood View Post
I've only done beer, mead, and fruit wines (no grape yet)...what are "wine diamonds"?
Wine diamonds are precipitated out of solution in tartaric-acid heavy wines etc. that become solid at cold temps in the form of potassium bitartarate. Many high-quality estate bottled white wines have them, considered a sign of quality, as the wine was not cold stabilized/filtered before bottling, hence it's artisan status. Would it happen in beer? maybe, if enough tartaric acid were present. I can tell you that tamarind mead WILL throw them once cooled.


RachmaelBenApplebaum is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Summer APA recipe and hop schedule advice - original recipe PastorofMuppets Beginners Beer Brewing Forum 6 03-23-2013 05:51 PM
Brewing with tamarind worterworld Recipes/Ingredients 33 09-25-2012 02:42 PM
Will my addition of tamarind syrup kill yeast? sweaterman Fermentation & Yeast 1 02-03-2011 07:48 PM
2nd ferment with Tamarind fruit echotraveler General Beer Discussion 2 10-17-2010 01:37 AM
Tamarind Wheat mazultav Recipes/Ingredients 5 07-18-2010 10:03 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS