BloodyThumb
New Member
I have a pretty steady supply of fresh pineapple available and want to try using it in beer. Can I just toss the peeled, cored pineapple in to the secondary fermenter, or do I need to do something to it first.
Pineapple beer recipe?
- Thread starter gp125racer
- Start date
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Ended up using the recipe below to making a great IPA. It finished neat, clear, and very crisp. The citrus hop aroma/flavor doesn't linger for too long. ( I suck at describing tastes to others)
I planned on putting real pineapple in the secondary, but after reading a few recipes decided to try extract since it seemed like less of a hassle. So far I've only added any where from 1 to 5 drops to a 8-10 OZ sample and any addition just seems to ruin the flavor of the IPA. Maybe its the alcohol essence but I can't get a good flavor.
I have since bottled a few bottles and added 2 drops to each. I'll try to repost if the flavor mellows out at all, but as of right now I DON'T recommend using the Pineapple extract.
Pineapple Express
Beer Style: American IPA
Recipe Type: Partial Mash
Ingredients
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
66% 6 0 Light Malt Extract 44 8 ~
23% 3 0 Pale Malt (Maris Otter) 38 3 ~
11% 1 0 Rice Extract Syrup 32 0 ~
Batch size: 5.0 gallons
Original Gravity
1.071 / 17.3° Plato
(1.063 to 1.074)
Final Gravity
1.013 / 3.3° Plato
(1.011 to 1.013)
Color
7° SRM / 13° EBC
(Gold to Copper)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Cascade Flower Unmeasured
boil 45 mins 1.0 Citra pellet 11.0
boil 30 mins 1.0 Styrian Aurora pellet 8.0
boil 1 min 0.5 Citra pellet 11.0
boil 1 min 0.5 Cascade Flower Unmeasured
dry hop 14 days 0.5 Citra pellet 11.0
dry hop 14 days 0.5 Nugget pellet 13.0
Boil: 3.0 avg gallons for 60 minutes
Bitterness
62.0 IBU / 36 HBU
: Tinseth
BU:GU
0.88
yeast
White Labs Belgian Ale (WLP550) info
ale yeast in liquid form with medium flocculation and 82% attenuation
Alcohol
7.7% ABV / 6% ABW
Calories
232 per 12 oz.
I planned on putting real pineapple in the secondary, but after reading a few recipes decided to try extract since it seemed like less of a hassle. So far I've only added any where from 1 to 5 drops to a 8-10 OZ sample and any addition just seems to ruin the flavor of the IPA. Maybe its the alcohol essence but I can't get a good flavor.
I have since bottled a few bottles and added 2 drops to each. I'll try to repost if the flavor mellows out at all, but as of right now I DON'T recommend using the Pineapple extract.
Pineapple Express
Beer Style: American IPA
Recipe Type: Partial Mash
Ingredients
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
66% 6 0 Light Malt Extract 44 8 ~
23% 3 0 Pale Malt (Maris Otter) 38 3 ~
11% 1 0 Rice Extract Syrup 32 0 ~
Batch size: 5.0 gallons
Original Gravity
1.071 / 17.3° Plato
(1.063 to 1.074)
Final Gravity
1.013 / 3.3° Plato
(1.011 to 1.013)
Color
7° SRM / 13° EBC
(Gold to Copper)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Cascade Flower Unmeasured
boil 45 mins 1.0 Citra pellet 11.0
boil 30 mins 1.0 Styrian Aurora pellet 8.0
boil 1 min 0.5 Citra pellet 11.0
boil 1 min 0.5 Cascade Flower Unmeasured
dry hop 14 days 0.5 Citra pellet 11.0
dry hop 14 days 0.5 Nugget pellet 13.0
Boil: 3.0 avg gallons for 60 minutes
Bitterness
62.0 IBU / 36 HBU
: Tinseth
BU:GU
0.88
yeast
White Labs Belgian Ale (WLP550) info
ale yeast in liquid form with medium flocculation and 82% attenuation
Alcohol
7.7% ABV / 6% ABW
Calories
232 per 12 oz.
1 pineapple
1/2 cup raisins
5 cups sugar
2 teaspoons dry yeast
1 1/2 gallons warm water (7 litres)
Directions:
1
Discard pineapple stalk.
2
Wash unskinned pineapple well and chop up with skin and all.
3
Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
4
The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
5
Strain through a sieve or cheesecloth and bottle.
Read more at: http://www.food.com/recipe/pineapple-beer-441415?oc=linkback
1/2 cup raisins
5 cups sugar
2 teaspoons dry yeast
1 1/2 gallons warm water (7 litres)
Directions:
1
Discard pineapple stalk.
2
Wash unskinned pineapple well and chop up with skin and all.
3
Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
4
The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
5
Strain through a sieve or cheesecloth and bottle.
Read more at: http://www.food.com/recipe/pineapple-beer-441415?oc=linkback
