I've got an IPA fermenting that I would like to add tamarind to. I have a "brick" of seedless tamarind fruit from the Indian grocery store. It has a pretty powerful sweet-tart flavor. The IPA has an English malt base (Maris Otter with a bit of caramel rye and carahell and a half pound of jaggery), but is hopped in a more West Coast fashion - with late columbus, apollo, summit, and galaxy at flameout/whirlpool.
My thought was to let this go for 4-5 days, then add the fruit. After tasting the tamarind, I'm not sure I should use the whole pound for this 5 gallon batch. Anyone have any experience with tamarind? My experience tells me that its wiser to under-do it than over-do it for a first-time experiment. Also, any thoughts on dry hops that might not clash too strongly (If I add any, I'm thinking of sticking with galaxy at this point, but I'm new to galaxy so I don't have much to go on there).