I've become more and more interested in brewing ales that consist of a grain bill which is majority wheat. Why you might ask? Well for one wheat is still (comparatively) cheap, and for the second reason I believe I can have more of an influence on the flavor of wheat beers by utilizing my yeast effectively as well as adjuncts and/or additional yeast or bacteria.This is the second wheat beer I've brewed this month. The first was a heavier wheat ale which is coming along nicely in the keg but was never posted upon due to my Charcuterie. This batch however was done after my wife requested a "Hey Brother Hefeweizen" which is named after one of our favorite shows "Arrested Development" and a a nice gift to give her friend and her husband (again-more AD fans).
Another aspect I really wanted to try out here was the use of Tamarind in a beer. I was unaware of tamarind until I viewed a "Simply Ming" video podcast and started wondering how to use it in a beer. My search turned up another home brewer who had experimented with Tamarind (Beerme over at Beer and Firkins..) who had some success with it. So off I went!
Recipe is below (please click image to enlarge), very straight forward outside of the introduction of the Tamarind into the 4.5 gallon batch. After racking to secondary (corny keg) to took 1 gallon off and dropped in on top of 5 tablespoons of Lingonberry preserves which would show me even more sourness an
d some slight fruitiness.
d some slight fruitiness.So there you have it..I have 2 corny kegs..both of which are filled with Wheat beers. The first being a heavier wheat (6.3 abv) and the second being my "Hey Brother Hefeweizen" which comes in with a lower ABV (5.4) and a host of new and interesting flavors for a wheat beer.
Next up: Berliner Weisse, Sausage Part 3, and Chicken Liver pate!
Cheers!
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3 comments:
Sounds like a good one, bro'!
70% Wheat and tamarinds and lingonberries? Wow, you're just breaking all the molds, aren't you?
Having made a tamarind beer before, I would like a comment on the fermentation. Is it ferocious? Mine was. Also, the tamarind was very sour. I used a tamarind paste, commonly used to make sweet and sour soup.
Don't forget to post the results.
Oh, and thanks for the hat tip!
Yeah, and I didnt have any problems with the sparge either..then again I did use close to a lb of rice hulls.
The fermentation was nuts, and was pretty much done in one day for the main batch. The 1 gallon batch that I dropped on to the lingon berries took right off again and is as vigorous as the first time arouind.
I also used the paste...and I was starting to wonder what to do with the rest of it..looks like sweet and sour soup is in our future!
Cheers!
Brian
I wondered what you did with those lingonberries! :)
I'm down with an Arrested Development beer. Swell!
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