Pineapple Juice in IPA?

[Patrick87]

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

What hops did you use in your recipe? I've always thought that Citra, and to a lesser extent, Mosiac have a pineapple taste/aroma, so maybe it's the combo of the juice and hops that made mine jump out? I would think that even with 12oz less juice in yours, it should still be noticeable.

 

[ritojr]

Ive just started brewing so just using brewers best kits for now, think it was columbus and cascade. I was going to dryhop with citra but didnt. I may go pick some up from the local brew store today and try and do it in the keg, Ive heard people having luck with that.

Did you dry hop? If so, how much

 

[Yooper]

What hops did you use in your recipe? I've always thought that Citra, and to a lesser extent, Mosiac have a pineapple taste/aroma, so maybe it's the combo of the juice and hops that made mine jump out? I would think that even with 12oz less juice in yours, it should still be noticeable.

You asked about the haze earlier. It seems to be pectin haze. Fruit and juices are full of pectic (that's why we can make jelly out of them), and most winemakers use pectic enzyme (pectolase) to break up the pectins and avoid a haze in the finished wine. That's one reason winemakers don't boil their fruit or juice, as to not set the pectins and make a haze.

 

[max384]

This is an interesting idea. I may give this a try in the near future.

 

[brewcore]

Would there be any issues with adding it in at secondary?

 

[Patrick87]

You asked about the haze earlier. It seems to be pectin haze. Fruit and juices are full of pectic (that's why we can make jelly out of them), and most winemakers use pectic enzyme (pectolase) to break up the pectins and avoid a haze in the finished wine. That's one reason winemakers don't boil their fruit or juice, as to not set the pectins and make a haze.

That makes sense. I never read anything specifically about pineapple juice and pectin haze, but if apples, pears, etc have it, I suppose pineapple would have some percentage of pectin. Next time I brew this one, I'll try some of that enzyme.

 

[Patrick87]

Ive just started brewing so just using brewers best kits for now, think it was columbus and cascade. I was going to dryhop with citra but didnt. I may go pick some up from the local brew store today and try and do it in the keg, Ive heard people having luck with that.

Did you dry hop? If so, how much

Yep, I dry hopped with 3oz of Mosiac and 3oz of Citra for my 5 gallon batch. I think those hops really contributed to the pineapple flavor/aroma.