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
This is a high Tannin astringent beer made from local fruits in India. Jamun can be replaced with mulberry, Kokum or any tropical fruits. Today we are going to hack a popular Belgian White beer recipe and add fruits to make it amazing for
Equipment
- Bhagona Boiling kettle
Ingredients
- 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
Instructions
- 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.
Notes
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This beer tastes best when it is slightly malty. Also, fruit beer is highly dependent on pH to maintain its natural color. A bit hazy and excess foam from wheat malt does wonders for this beer style.
Video
How to add fruit to beer | Rhubarb Saison | Secondary to tasting 😋
Thanks Kishore for sharing this