Pineapple hefeweizen?

[Spencecore24]

Im working on a hef recipe right now? What do you think of adding pineapple at flameout? I dont want it to be super prominent but I would like a little taste.

 

[JeffoC6]

Good god I like this idea. I have no guidance to give, but I'm subscribing to this thread to catch your finished recipe

 

[MotorcycleMatt]

yea im very interested in this

 

[jaytizzle]

Heck yeah! Get the guinea pig running!

I may just have to play with this idea myself in the near future...

 

[DoubleAught]

Sounds delicious. "some" girls in Germany pour Banana nectar in their Hefe's. I thought it tasted awesome and want to introduce my wife to it to see if she likes it.

The pineapple sounds like it would be a good mix as well!

 

[Spencecore24]

Ill post my recipe when I get to my computer

 

[JRems]

I wonder if the acid from the pineapple with mess with the ph enough to affect anything

 

[gladius270]

I'm a bit new to all of this, but I've had some IPA's that used hops that imparted a very strong pineapple essence. I believe it was the impression I got most from Bell's Two-Hearted. An addition of these hops may enhance or achieve this pineapple taste/aroma you are looking for.

 

[RCCOLA]

This article is definitely worth a read if you're thinking of using pineapple in a brew. From BYO: http://www.byo.com/stories/techniqu...bonation/2187-enzyme-issues-gushers-mr-wizard

Pineapple does contain the protease bromelain (actually a term used to describe two proteolytic enzymes belonging to the sulfhydryl protease group). The name bromelain comes from the fact that the pineapple is the fruit of a particular type of bromeliad plant. Protease enzymes can cause problems for beer and there is a real history behind this allegation.

I would not shy away from using pineapple, however. If you choose to use canned pineapple you should be free of bromelain

 

[Jaybird]

I wonder if the acid from the pineapple with mess with the ph enough to affect anything

We have done the Pineapple beer thing at the store several times and its always kinda uhhhh so so....If I was going to introduce pineapple flavor again I would add a "flavor" at time of bottle or keg.
Just my .02
But if you want it from hops Simcoe and Amarillo for the boil and for the dry hop and I got Pineapple flavor from it.

Cheers
Jay

 

[BaronVonMeisterburger]

Pineapple in beer can be funky sour with a strong odor of rotten pineapple. This may be good or bad depending on your tolerance for funky sourness.

 

[Spencecore24]

My plan was going to be the same as i used in my Blackberry red. I was going to get Frozen pineapple chucks, add some sugar, and crush over low heat to make a kind of jelly. It looks like if the Pineapple gets hot enough it will break down the enzymes.

Here is my base Hef i was going to work with. This is only for 3 gallons. As far as quantity of fruit i was thinking of using about 8-12 oz.

Hefeweizen
3 lbs. German 2 – Row
4 lbs. German Wheat Malt
5 oz. Munich Malt
4 oz. Caramel 10
4 oz. Cara-pils



Hops:
.75 oz Hallertauer @ 55
.5 oz Hallertauer @ 5

Yeast:
Weihenstephan Weizen (Wyeast Labs #3068)

Additions:
8-12 oz. of pineapple

 

[dgremark]

Well I do both wheat and Hef's with pineapple and they come out great. I actually have one fermenting now, I need to add the pineapple tonight. I don't do it in the boil and add after three days in the pail. I juice one large or two smaller ones and add directly in the pail. They end up with a light pineapple cent and flavor, great warm weather beer imho.

 

[jwplessner]

Jamil Zainasheff commented on pineapple in beer in a podcast from way back. See the podcast attached to the pineapple pale ale.

http://beerdujour.com/JamilsBrewingNetworkRecipes.htm

 

[Spencecore24]

Alright it has been about 2 weeks in the primary. Tonight i am going to get frozen pineapple, combine with sugar over low heat and make a syrup. Then rack beer on top of it. Ill keep you guys posted. Most likely i will only keep it in secondary for a week.

 

[I-Hop]

I like the idea.
Alchemist Heady Topper and Avery Flower Power are 2 IPA's that I have tried that get a pineapply flavor from the hops they use. I wouldn't mind trying something like a pineapple Hef or even an unfiltered IPA using the hops that give off that pineapple scent/flavor.

 

[microbusbrewery]

Well I do both wheat and Hef's with pineapple and they come out great. I actually have one fermenting now, I need to add the pineapple tonight. I don't do it in the boil and add after three days in the pail. I juice one large or two smaller ones and add directly in the pail. They end up with a light pineapple cent and flavor, great warm weather beer imho.

Yeah, this sounds like the way to do it, add it after fermentation has slowed. I haven't made one with pineapple yet, but in the summer I love a Mana Wheat from Maui Brewing.

 

[Spencecore24]

Just bottled. FG was 1.011. Tasted a small sample and found it quite delicious. Will taste in 2 weeks!

 

[nicho157]

Bringing this thread back with some questions!

I'm making a beer inspired by a cocktail I had at Leon's Full Service here in atlanta GA. The cocktail, called the el mirage, has mezcal, lime, pineapple, jalapeno, and green chartruse. It's a really nice combo of spicy/sweet/smoky/sour.

Basically i'm going to do a bunch of different divisions of experimental recipes. The base will be either a hefe or a blonde. i'll add some citrusy hops, lime zest, and maybe some simply limeade in secondary, add some peppers either at boil or secondary, and was hoping to add some pineapple as well--did anyone have success with pineapple?

 

[sfrisby]

2 points.


1) After living in Atlanta for 15 years, I have yet to go to Leon's.

2) I just happen to be sipping on my Pineapple blonde right now. I juiced 1lb fresh pineapple per gallon. Pasteurized the juice at 165* on the stove for 20 min and added to the carboy. Let sit another 2 weeks and bottled. I think the pineapple flavor is great.

 

[nicho157]

To your first point....you're missing out. Fantastic seasonal and classic cocktails. Really anywhere near Decatur square is pretty decent on that front. I hope, at the very least, you have been to the brickstore, as any beer bar with a separate Belgian-only beer bar inside it deserves the love of brewers everywhere.

Good to know the pineapple worked out. When you say you added "to the carboy", do you mean you added to the secondary or initially?

Also, how much flavor did it impart at that ratio? and is it truly pineapple-y(which....is a word now) or did the flavor get thin as sugar fermented out as sometimes happens with fruit beers?

Last question: what yeast for the blonde?

Always good to meet another ATLien brewer.

Thanks,

Nick

 

[sfrisby]

To your first point....you're missing out. Fantastic seasonal and classic cocktails. Really anywhere near Decatur square is pretty decent on that front. I hope, at the very least, you have been to the brickstore, as any beer bar with a separate Belgian-only beer bar inside it deserves the love of brewers everywhere.

Good to know the pineapple worked out. When you say you added "to the carboy", do you mean you added to the secondary or initially?

Also, how much flavor did it impart at that ratio? and is it truly pineapple-y(which....is a word now) or did the flavor get thin as sugar fermented out as sometimes happens with fruit beers?

Last question: what yeast for the blonde?

Always good to meet another ATLien brewer.

Thanks,

Nick

Been to Brickstore many times. And my Homebrew club has our monthly meeting next month at Three Taverns in Decatur that just opened. You should come.

I liked the 1lb per gallon. The flavor is clear. You know it's pineapple but its not overbearing. But you know, everyone's flavor profile is different.

I added to the primary, after primary fermentation died down, about 7-10 days. I prefer not to rack to secondary if I don't have to.

I used wlp001.

 

[nicho157]

This is finally next in my brew dockett. Ill let you know how it goes.

Also ill pm you about 3 taverns/club meetings.