Originally Posted by Toilet Rocker
I have a friend who brewed a very tasty Pineapple Pale. I'm planning on tweaking this some to give it more complexity from grains (I intend to partial mash) and will probably cut back on the cascades some. I'm thinking some honey malt and rye malt too.
My SWMBO has been trying to test me on new brews I can attempt. She said a light summery pineapple beer. This will prob fill the bill. I would defiantly reduce the cascade. I'm feeling some Kent Golding at flame out but that's cause I love that for a flavor hop.
I'm kinda worried about the acidity in the secondary. Any way to remove that? Sugar solution soak? Alcohol soak? Not sure if that made sense.
For the designated crowd, I was planning on a overly sweet beer.