I made a pineapple wit that works great! The pineapple comes out a bit later, interestingly. I think when I make this again, I'll secondary and put half the pineapple in the primary and half in the secondary to get more flavor up front. It's definitely very tasty!
0.5 lb carapils
6 lb wheat LME
3 lb amber LME
.5 oz. Hallertauer (60 min)
.25 oz. Cascade (20 min)
.25 oz. Hallertauer (20 min)
WLP400 Belgian Wit Ale Yeast
1/4 tsp crushed coriander (5 min)
2 cans crushed pineapple in juice, no sugar added
Steep grain 30 mins @ 150-160. At 200 degrees, add amber LME. Begin boil. Boil bittering hops for 60 mins. Add remaining LME with 15 mins remaining. Add coriander with 5 mins remaining. Add pineapple just prior to flame out.
Bottle immediately after fermentation is complete, 7-10 days. Use 5 oz dextrose to prime.
"You never can tell with bees." --Winnie the Pooh
In kegs: Shae's Braggot; English Cider; Doppelbock; Semi-Sweet Mead, Raspberry Cider, Apfelwein, Belgian Golden Strong Ale
In Bottles: Raspberry-Vanilla Melometh; Cherry Melomel; Vanilla Metheglin; For Heaven's Sake;
In Secondary: Traditional Mead (basswood); Traditional Mead (honeysuckle); carrot cake mead; Pirate Ale; Ginger Beet Ale; American IPA, pumpkin ale
In Primary: Berliner Weisse
Up Next: Oud Bruin