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Old 02-24-2010, 07:56 AM   #21
Apr 2009
Posts: 420
Liked 5 Times on 5 Posts

Funny, I just started thinking about pineapple in beer recently. I was thinking of making a ginger beer and using pineapple to increase the acidity. Thought of it because I was drinking a ginger juice recently that had a great balance to it - turned out the maker had used pineapple to balance the sweetness, the tartness, and up the acid to wash the ginger off the tongue.

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Old 02-24-2010, 09:43 AM   #22
Sep 2009
San Diego
Posts: 55

I made a Brett C/Lacto beer which tasted just like pineapple juice. This is a modified version of what I did. How does this sound?
60%/40% 2row/wheat (1.05 starting gravity?)
mash high (156F?) for some sweetness
sour mash for 48 hours for acidity
boil with 0.5oz Amarillo (conditions for apricot aroma?) for 60 minutes (20 IBU)
Use a large Brett C starter
Fermentation temperature? Maybe a little high (75F) to accenuate aromas.
WL Brett C doesn't super attenuation (at least in this scenario for me), so the gravity was stable after a couple of weeks. The initial aroma is vomity from the Brett C, and after a couple of weeks it becomes super pineapple, then fades again to mild pineapple.

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Old 05-19-2010, 03:04 AM   #23
Dec 2009
Austin TX
Posts: 1

You might try what I am thinking. Pineapple saison.....I found this pineapple Ginger beer recipe I was thinking of infusing a saison with a scaled down recipe of this or using my Randall crammed full of pineapple and filtering a clean saison though the pineapple. Just my 2 cents

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Old 05-19-2010, 03:17 AM   #24
Jul 2009
Posts: 33

for a slight pineapple flavor couldnt you add pineapple sage to the brew?

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Old 06-13-2010, 02:45 AM   #25
May 2010
Brazil, Curitiba
Posts: 28

and there I go! Tomorrow a Pineapple Wit will hapen! Or not.

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Old 09-02-2010, 06:37 PM   #26
Toilet Rocker
Toilet Rocker's Avatar
Jul 2005
near Asbury Park, NJ
Posts: 846
Liked 12 Times on 12 Posts

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. His recipe:

1# Caramel 40L
5# Lt LME
2 oz Cascade (60 min)
1 oz Hallertauer (45 min)
1 oz Hallertauer (DH)
Belgian Ale Yeast (WLP 550)
5# fresh pineapple in the secondary
I need to find time to brew more often.

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Old 03-24-2011, 10:46 AM   #27
Feb 2011
New Orleans, LA
Posts: 42
Liked 2 Times on 2 Posts

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.
Primary 1 - Belgian Stout
Primary 2 - Vanilla Bean Porter
Primary 3 -
Bottle Conditioning - MilkSteak Stout, Captain Primed Dunkel
Drinking - RedEnd Foreign Extra Stout, Ginger Saison, Snake II's Pale Ale

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Old 03-24-2011, 01:28 PM   #28
Jul 2010
SE PA, Pennsylvania
Posts: 439
Liked 10 Times on 10 Posts

I just made a belgian golden ale and it sure tasted like I put pineapple in there but I did not. It was a combination of the yeast and hops. It turned out very yummy.

Type: All Grain
Date: 10/31/2010
Batch Size: 5.00 gal
Brewer: BB
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 77.27 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.55 %
1.00 oz Styrian Goldings [3.40 %] (60 min) Hops 11.4 IBU
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 12.6 IBU
0.50 oz Fuggles [4.00 %] (10 min) Hops 2.4 IBU
0.50 oz Citra (0 min)
0.50 oz Citra (dry hop)
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 9.09 %
1.00 lb Honey (1.0 SRM) Sugar 9.09 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.10 % Actual Alcohol by Vol: 6.79 %
Bitterness: 28.0 IBU Calories: 276 cal/pint
Est Color: 6.1 SRM

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Old 05-05-2011, 01:40 PM   #29
Jan 2009
Posts: 166
Liked 4 Times on 2 Posts

Originally Posted by marms View Post
for a slight pineapple flavor couldnt you add pineapple sage to the brew?
This is a good idea, and I'm trying it right now with a hefe I just kegged.

I don't want to relax. I'm too worried. But I will drink that homebrew.

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Old 07-13-2011, 07:13 PM   #30
Dec 2010
Omaha, NE
Posts: 68
Liked 13 Times on 6 Posts

I’ve been following this thread for a while now but wanted to see how it turned out before posting. I recently brewed a pineapple coconut wheat that was a huge hit at a local beer festival last weekend. I used a basic wheat recipe with cascade for hops. Primary for about 12 days. Toasted a pound of coconut in the oven for an hour and used steeping bags and dental floss to hold them in the keg for about a week.

For the pineapple flavoring, I cut up 3 whole pineapples and soaked them in half part rum half part water for a week then strained over several days. I added it slowly to get to the taste I wanted and it turned out perfect. For future reference I would probably blend up one pineapple, boil and strain it to save money.

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