So I recently had Odells PIÑA AGRIA and i loved it.
It got me thinking of making something similar.This is what i came up with,I'm not looking to make a clone.PIÑA AGRIA is aged for nine months and Pineapple juice and lactobacillus is added at the start of that time.
Thats too long for me so I m adding Acid malt to get that twang and some rye for spiciness and body.
Batch Size: 5.00 gal Style: American Pale Ale (18B)
Boil Size: 6.52 gal Style Guide: BJCP 2015
Color: 4.9 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 38.5 IBUs Boil Time: 60 min
Est OG: 1.053 (13.1° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.005 SG (1.4° P) Fermentation: Ale, Two Stage
ABV: 6.3% Taste Rating: 30.0
Ingredients
Amount Name Type #
6 lbs 9.82 oz Irish Malted Barley-Stout Malt (2.2 SRM) Grain 1
8.82 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
2 lbs 3.27 oz Acid Malt (3.0 SRM) Grain 3
2 lbs 3.27 oz Rye Malt (4.7 SRM) Grain 4
1.76 oz Citra [12.0%] - Steep 15 min Hops 5
1.76 oz Galaxy [14.0%] - Steep 15 min Hops 6
1 pkgs Wlp644 Brett Bruxellensis Trois (White Labs #) Yeast 7
1.76 oz Citra [12.0%] - Dry Hop 7 days
So what do you think?
I m planning on letting it ferment for to weeks and then racking it onto pineapple for about a month or so.
How much pineapple should i add? I was think of adding White Labs WLP650 Brettanomyces bruxellensis at the start of that month? Any thoughts?
It got me thinking of making something similar.This is what i came up with,I'm not looking to make a clone.PIÑA AGRIA is aged for nine months and Pineapple juice and lactobacillus is added at the start of that time.
Thats too long for me so I m adding Acid malt to get that twang and some rye for spiciness and body.
Batch Size: 5.00 gal Style: American Pale Ale (18B)
Boil Size: 6.52 gal Style Guide: BJCP 2015
Color: 4.9 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 38.5 IBUs Boil Time: 60 min
Est OG: 1.053 (13.1° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.005 SG (1.4° P) Fermentation: Ale, Two Stage
ABV: 6.3% Taste Rating: 30.0
Ingredients
Amount Name Type #
6 lbs 9.82 oz Irish Malted Barley-Stout Malt (2.2 SRM) Grain 1
8.82 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
2 lbs 3.27 oz Acid Malt (3.0 SRM) Grain 3
2 lbs 3.27 oz Rye Malt (4.7 SRM) Grain 4
1.76 oz Citra [12.0%] - Steep 15 min Hops 5
1.76 oz Galaxy [14.0%] - Steep 15 min Hops 6
1 pkgs Wlp644 Brett Bruxellensis Trois (White Labs #) Yeast 7
1.76 oz Citra [12.0%] - Dry Hop 7 days
So what do you think?
I m planning on letting it ferment for to weeks and then racking it onto pineapple for about a month or so.
How much pineapple should i add? I was think of adding White Labs WLP650 Brettanomyces bruxellensis at the start of that month? Any thoughts?
