Help brewing with pineapple?

[JDWebb]

I'm good if I can fill a 3 gallon carboy after secondary, (I have a 3 gallon keg too) this is more of an experiment than anything. I read much about using puree, people that did wound up with a pile at the bottom too. I also researched people using mango and pineapple, it runs the gamut from a couple pounds to 4 and 5 pounds. I need a definite mango & pineapple flavor, not just a hint of one! This project is a challenge issued by one of our co-hosts on The Mead House podcast, we were to come up with a cocktail inspired mead. Mine is taken from the drinks they served on the many cruise ships I've been on, a glass of tropical fruit slush with rum poured over the top. Almost a daiquiri type drink. And yeah, a Caribbean braggot! Gotta start somewhere! I'll keep the post up as we go.

RE: the coconut, I'm using the toasted flaked coconut to offset the extract flavor from the Malibu rum.

 

[rmajor55]

I did a pineapple pale ale and just used 2 peeled and cubed pineapples in the boil for the last 15min. Great pineapple aroma when drinking but not much pineapple taste. I found it to be great and didn't take long to go through my 5 gallons.

 

[JDWebb]

Slice a couple pineapples up like steaks, throw them on a hot grill and caramelize them. Cut them up in chunks, throw 'em in the freezer for a couple days, then thaw them out and put in secondary. There's nothing better than a roasted pineapple.

By the way, the mango/pineapple/coconut/rum project is in a 3 gallon keg now. Tastes like mano/pineapple/coconut and rum!

 

[jessup]

By the way, the mango/pineapple/coconut/rum project is in a 3 gallon keg now. Tastes like mano/pineapple/coconut and rum!

Just needed to add an lol here.

 

[JDWebb]

OK, I get it, 'mano"...LOL