Pineapple Juice in IPA?

[Patrick87]

Someone gave me a 46oz can of pineapple juice (from 100% juice, not concentrate) and I was wondering if I could use it in an IPA with tropical hops (Citra or Mosiac for example) with good results?

Here's the Nutrition Facts on the can:

If I've done the math right, there appears to be 6.16oz of what I assume to be simple sugars that yeast can ferment.

I usually add about a half pound of table sugars to my IPAs. Do you think I could just replace some of the table sugar with pineapple juice? I would compensate for the "water" volume to start with.

If most all the sugars are fermentable, do you think it'll carry any appreciable pineapple flavor over to the finished beer?

From my research, it seems that pineapple juice has a PH of around 3.5. In a 5.75 gallon batch, I wouldn't think that would acidify the beer too much, right? (46oz in a 5.75gal batch) I'm brewing extract, btw.

Any problems with it being fortified with Vitamins A, C & E?

I would think that the safest way to to add it would be at flame-out, right before my 1 hour hop stand to ensure it gets re-pasteurized.

Anyone have any input?

 

[crash568]

So I have used pineapple juice in my Pineapple Saison but from my understanding you want to have 100% pineapple juice with no preservatives or additives. The ascorbic acid can throw things off with your yeast, when I have done it I used 100% organic pineapple juice with nothing added. I usually freeze it in a freezer bag then add the frozen juice at flame out to help chill the wort as well. It can be used for sure just not sure on the particular brand you have there.

 

[BigMack]

From a taste perspective it could be really good. A nearby brewery did an IPA with pineapple juice and it was incredible.

 

[m00ps]

Agreed, dont buy anything like that that "100%" juice (wink wink)
Get something from the expensive natural foods section of the store

 

[Brettomomyces]

Knudsen makes a pretty good organic pineapple juice that's about $4-5 for 1/2 gal, I used a quart to prime a pineapple Hefeweizen once

 

[Patrick87]

So I have used pineapple juice in my Pineapple Saison but from my understanding you want to have 100% pineapple juice with no preservatives or additives. The ascorbic acid can throw things off with your yeast, when I have done it I used 100% organic pineapple juice with nothing added. I usually freeze it in a freezer bag then add the frozen juice at flame out to help chill the wort as well. It can be used for sure just not sure on the particular brand you have there.

From what ive read, ascorbic acid shouldnt hurt the yeast. Cider and applewein makers often use apple juice with ascorbic acid in it, and report good results.

Agreed, dont buy anything like that that "100%" juice (wink wink)
Get something from the expensive natural foods section of the store

I see what you did there...

 

[arnobg]

What you don't want is the Potassium Sorbate in the ingredients. Any organic juice from the "healthy" section should not have this. Absorbic Acid is just added for Vitamin C and doesn't cause issues.

 

[adixon3]

What you don't want is the Potassium Sorbate in the ingredients. Any organic juice from the "healthy" section should not have this. Absorbic Acid is just added for Vitamin C and doesn't cause issues.

If your kegging Potassium Sorbate shouldn't cause any problems

 

[arnobg]

If your kegging Potassium Sorbate shouldn't cause any problems

Potassium Sorbate already in the juice has little to do with kegging/bottling. Yes, t is normally added before kegging to stop it from fermenting further because it kills the yeast, but if it already has it in the juice you're likely going to have fermentation issues. It could stall fermentation during primary fermentation if you're adding the juice at flameout or into primary.

 

[Patrick87]

But since potassium sorbate isnt listed as an ingredient, the juice can be assumed safe to use in fermenting beer, right?

 

[Yesfan]

Couldn't you add the juice after fermentation? If the potassium sorbate killing yeast is an issue, then I would think adding it after fermentation would be the best bet. Should be no different than adding fruit or dryhopping.

 

[arnobg]

But since potassium sorbate isnt listed as an ingredient, the juice can be assumed safe to use in fermenting beer, right?

Correct.

 

[Ruckusz28]

I've added tart cherry juice with ascorbic acid as an ingredient in a cyser. I never really noticed any off putting flavors. I say go for it. Maybe try a smaller batch at first? If you don't like it, it won't be a total loss.

 

[Sleepyemt]

You'll have issues with head retention from my understanding, pineapple has a enzyme in it that breaks down the proteins. Then again, canned may be treated differently in comparison to the raw fruit

 

[Patrick87]

You'll have issues with head retention from my understanding, pineapple has a enzyme in it that breaks down the proteins. Then again, canned may be treated differently in comparison to the raw fruit

I was wondering about the head retention thing as well since pineapple juice is a great meat tenderizer.

From what I've read though, the protein-destroying enzyme denatures at pasteurization temperatures, so if the juice is canned (which mine is) the enzymes are destroyed during the canning process.

Just to be sure, I plan on adding the juice at flame-out before my one hour hopstand to make absolutely sure the enzyme is denatured.

 

[Sleepyemt]

I was wondering about the head retention thing as well since pineapple juice is a great meat tenderizer.



From what I've read though, the protein-destroying enzyme denatures at pasteurization temperatures, so if the juice is canned (which mine is) the enzymes are destroyed during the canning process.



Just to be sure, I plan on adding the juice at flame-out before my one hour hopstand to make absolutely sure the enzyme is denatured.

Perfect! Disregard then!

 

[Yesfan]

I was wondering about the head retention thing as well since pineapple juice is a great meat tenderizer.

From what I've read though, the protein-destroying enzyme denatures at pasteurization temperatures, so if the juice is canned (which mine is) the enzymes are destroyed during the canning process.

Just to be sure, I plan on adding the juice at flame-out before my one hour hopstand to make absolutely sure the enzyme is denatured.

Can you post the recipe and your results when you're done? I've been wanting to do a pineapple style brew.

 

[Patrick87]

Can you post the recipe and your results when you're done? I've been wanting to do a pineapple style brew.

Sure. I'm planning on brewing this on Saturday. This is what I've got so far:

HOME BREW RECIPE:
Title: Pineapple IPA
Author: Patrick

Brew Method: Extract
Style Name: American IPA
Boil Time: 30 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 6.33 gallons
Boil Gravity: 1.014
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.055
Final Gravity: 1.008
ABV (standard): 6.11%
IBU (rager): 62.26
SRM (morey): 6.53

FERMENTABLES:
5 lb - Dry Malt Extract - Light - (late addition) (63.2%)
2 lb - Dry Malt Extract - Light (25.3%)
4 oz - Cane Sugar - (late addition) (3.2%)
6.16 oz - Pineapple Juice (46oz can, 6.16oz sugars) - (late addition) (4.9%)

STEEPING GRAINS:
1.5 oz - United Kingdom - Carastan (30/37) (1.2%)
2.5 oz - American - Carapils (Dextrine Malt) (2%)
0.5 oz - American - Midnight Wheat Malt (0.4%)

HOPS:
1 oz - Apollo, Type: Pellet, AA: 18.5, Use: Boil for 30 min, IBU: 41.23
3 oz - Mosaic, Type: Pellet, AA: 13.5, Use: Whirlpool for 45 min at 200 °F, IBU: 10.55
3 oz - Citra, Type: Pellet, AA: 13.4, Use: Whirlpool for 45 min at 200 °F, IBU: 10.47
3 oz - Mosaic, Type: Pellet, AA: 13.5, Use: Dry Hop for 5 days
3 oz - Citra, Type: Pellet, AA: 13.4, Use: Dry Hop for 5 days

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 85%

I plan on adding the "late addition" of DME at flame-out, followed by the can of pineapple juice, then my whirlpool hops.

I'm not really sure what the correct way to enter the pineapple juice as a "custom fermentable", so I basically just entered in 6.16oz to account for the sugars that are supposedly in the 46oz can. I then adjusted my Boil Size down from my usual amount to account for the extra liquid. Since Table Sugar has a PPG of 46, I set the PPG of the pineapple juice to 45 PPG. Sound about right?

 

[Patrick87]

Brewed this on Saturday.

There after cooling the wort, it has a nice, subtle pineapple flavor/aroma. Not overpowering. Hope it carries through fermentation.

 

[ritojr]

Brewed this on Saturday.

There after cooling the wort, it has a nice, subtle pineapple flavor/aroma. Not overpowering. Hope it carries through fermentation.

Great thread. I'm planning on brewing a pineapple ipa in the next 2 weeks so Ill be following this thread closely. I was debating adding it during secondary but think ill go with your method instead. Please keep us updated as it goes through fermentation and eventually into bottles (or kegs).

Thanks!

 

[Patrick87]

Great thread. I'm planning on brewing a pineapple ipa in the next 2 weeks so Ill be following this thread closely. I was debating adding it during secondary but think ill go with your method instead. Please keep us updated as it goes through fermentation and eventually into bottles (or kegs).

Thanks!

Will do. I'm really looking forward to this brew. It'll be ready to drink next weekend.

 

[Patrick87]

Kegged this last night. The hydrometer sample was amazing! Nice tropical hop flavor/aroma with a hint of pineapple to boost the hop perception. 87% attenuation, which has been my norm for the past few months.

One weird thing: even with cold crashing for two days, adding gelatin and crashing for another three days, the brew is really hazy. Since I've started fining/kegging, I've always had crystal clear beer at this point. I used the same recipe template as my other IPA's (same hop amount/schedule, malt, yeast, water salts, fermentation/fining schedule, etc), and I always end up with beer so clear you can read a newspaper through the other side of a pint glass. This tells me that the pineapple juice added some sort of haze, which I wasn't expecting.

 

[Patrick87]

Update:

This beer is fantastic! Would make a great Summer-time beer. There's enough pineapple flavor/aroma to be noticeable and works very well with Citra and Mosaic. Very easy drinking, with only a moderate amount of bitterness. Ever-so-slightly more acidic than other IPA's I've brewed. This is one of the best beers I've brewed.

The difference in clarity is striking, though. The pictures below are two beers with nearly identical recipes, with the exception of pineapple juice (first pic). Same recipe, same amount/type of malt/DME, same amount of hops, same fermentation schedule, same fining procedure. (gelatin)

Something about the pineapple juice made the beer hazy, but I'm not sure what it could be?

 

[ritojr]

Glad to hear. I brewed mine this past weekend so its sitting in the fermenter now. I bought a 4 pack of pure pineapple juice from Trader Joe's (think it was around 34 oz total) and added it while cooling the wort. Was getting much on initial taste but we'll see in another week and a half or so.

Appreciate all of your updates so far. Excited to try mine

 

[cantrell00]

Sure. I'm planning on brewing this on Saturday. This is what I've got so far:



I plan on adding the "late addition" of DME at flame-out, followed by the can of pineapple juice, then my whirlpool hops.

I'm not really sure what the correct way to enter the pineapple juice as a "custom fermentable", so I basically just entered in 6.16oz to account for the sugars that are supposedly in the 46oz can. I then adjusted my Boil Size down from my usual amount to account for the extra liquid. Since Table Sugar has a PPG of 46, I set the PPG of the pineapple juice to 45 PPG. Sound about right?

Did you add cane sugar in addition to the pineapple juice?

 

[Patrick87]

Did you add cane sugar in addition to the pineapple juice?

Yes, and I'm very happy with the body. It's light bodied and dry, but not overly-so. Very easy drinking.

 

[Patrick87]

O.G. ended up being 1.056 and F.G. was 1.007, BTW. 6.3% abv and 87% apparent attenuation.

 

[cantrell00]

Good deal .. Thanks...

I think I am going to do my usual, 87.5% pale, 2.5% dextrine, 10% munich IPA bill with your hop additions & the pineapple juice.

 

[Patrick87]

This beer was a big hit with everyone that tried it. With the help of friends and family, the keg is already empty. :rockin: Not sure I'd change anything in the recipe.

 

[ritojr]

This beer was a big hit with everyone that tried it. With the help of friends and family, the keg is already empty. :rockin: Not sure I'd change anything in the recipe.

Nice! Kegged mine last night, final alcohol of 6.2%. I also noticed mine is quite hazy like yours. So far I was getting nothing on the Pineapple front (taste or smell) so I am a little dissapointed. Think i added 34oz vs your 46oz so that may have not been enough for mine. Hoping some more may comes through once its carbed and cold, but probably not. Oh well, time to try again