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
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.
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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.