Tamarind brett saison

[Grod1]

2 months ago i brewed a brown saison and with 3711. It tatse fine and the color is right where i wanted it but its boring. I dont want to bottle/use keg space for the 3 gallons of it. So i decided to add brett and some fruit juice to see if i get something i am more pleased with.

3.5 lb - United Kingdom - Maris Otter Pale (62.7%)
14 oz - Dry Malt Extract - Wheat (15.7%)
5.25 oz - American - CaraCrystal Wheat Malt (5.9%)
1.5 oz - German - CaraFoam (1.7%)
5 oz - German - Acidulated Malt (5.6%)
2.5 oz - American - White Wheat (2.8%)
5 oz - American - Vienna (5.6%)

HOPS:
7 g - Santiam, 55 min
3.5 g - Styrian Goldings, 40 min
3.5 g - Domestic Hallertau, 20 min,
3.5 g - Styrian Goldings, 20 min
2.5 g - Domestic Hallertau5 min

OTHER INGREDIENTS:
8 oz - Goya tamerand juice, Type: Flavor, Use: Secondary

Primary YEAST:Wyeast - French Saison 3711
Starter: No
Form: Liquid
Attenuation 99.8%

Additional Yeast: Omega labs "All of the bretts"

NOTES:
brewed april 15th
at 15 mins 1 gram of yeast ex and 5.5 grams(1-1/2 tsp acid blend added.

June 7th 8 oz of Goya tamarind drink(8 oz invert sugar)
for those of you unfamiliar with tamarind to my best description it taste like hybrid between raisons and mixed citrus.
I will let this sit for another 3 months now before tasting again.

 

[bretn]

I've been wanting to experiment with tamarind. How did this turn out?

 

[Grod1]

This beer ended up being blended to a sour beer. No where near enough tamarind to serve justice hardly noticeable unless your refined pallet is searching for it.. Next time i will use tamarind paste.i would not use the above recipe again with only saison yeast. at least not 3711, although maybe if the tamarind was a dominate flavor it could work.
A few weeks ago at EBF i tried a tamarind weisse. it might have been one of the worst beers i tried that night. but it taste like they just dumped lactic acid in so i doubt its the fruits fault.
i am actually on my 4th rebrew/tweak of this beer right now