Does anyone have experience brewing with Amchur? From Wikipedia: Amchoor or aamchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. I stumbled on it in a grocery store, not having heard of it before. Some googling produced some one-offish commercial examples in witbiers, but not much information on homebrewing experience. Have you used it in homebrewing? Lessons learned? Techniques (mash / boil / dry-powdering), styles, recipes? Thanks-
I would imagine if they were unripe mangoes that would make them more of a starch (not as fermentable). For the flavor it is something you definitely want to add late in the boil (last 5-10 mins?), maybe experiment “dry hopping” with a light flavored pale to see if that gets you the flavors you are looking for?
I've thought of brewing with Amchur powder but have never done it because I don't think it brings anything new to the table. It's fruity but kind of non-descript, and a touch tart, but also bitter, and earthy - kind of like a dried rotting apple - all things that yeast and hops can achieve, and seeing as it's not a recognized item I don't feel that anyone would identify with it; essentially it would be a waste of money as it's not an inexpensive ingredient. But, as @youradhere suggests, playing around with it, even in a finished beer, might give you a better idea of where you could use it. I think as an addition to a saison or a witbier it might work well to give some more complexity.
Yeah this is he first I’ve hear of amchur, interesting to hear of those flavors- I would think you are right in having it in a saison, I would even try something darker like ESB just for sh!ts and grins to see how that tart-earthy fruit works there too. Damn I need to get some batches going, starting to get the itch lol.....
Trying some in a Belgian wit, it has some really cool sourness to it, like 10x as intense as a normal unripe green mango. Seems like a little bit goes a long way: tasted some in 5 gal water, and ~5 grams dried (!) was plenty. I'll keep you guys posted how it goes.
