Jamun, Kokum, Cashew fruit are amazing in Wheat/White Beers. The sweet malty flavors of wheat balances the high tannin and astringency. Also the sourness of these fruits complements with the typical Belgian Wheat Beer profile. You can tweak your Belgian Lambic Beer recipe to infuse sour astringency tropical fruits of India. Here is one such recipe.
Jamun Belgium Wheat Beer
- Bhagona Boiling kettle
- 1.5 kg Malt Extract Barley Spray dried wort
- 1.5 kg Wheat Malt Extract The sweetness of wheat balances the high tannin of the fruit.
- 30 gm Hallertauer Hersbrucker Or similar German Bittering Hops
- 25 gm Jamun Powder Freeze Dried Use 100gm spray dried, 150gm puree or frozen fruit. 1kg if they have seeds seeds
- Add 1/4 of malt in your kettle along with 100% of hops with 20 Liters of water
- After boiling for 50 minutes, add the rest of malt and Freeze Dried Fruit Powder
- Cool it to room temperature and add Belgian Style Lambic yeast.
- Ferment at 17 Degrees Celsius for 7 days. Keep in secondary for 4 days and bottle conditioning for a week before serving.