Pineapple Wheat Help

[PugDaddy]

Wanted to start by saying thank you to all of yall! Homebrewtalk has been able to answer pretty much any question I've had about brewing.

I'm looking into brewing a pineapple wheat beer and need a little advice. After reading through some threads it seems like the best ways to add pineapple is frozen chunks of fresh pineapples or pasteurized pineapple juice to secondary. Just wanted to see if anyone had any new experiences with adding pineapple?

 

[enkamania]

I pureed 4 lbs (48 oz liquid) added after about 4 days of fermentation. I also added 1.25 tbsp of pineapple extract to the keg. It gave me what I wanted, a pineapple bomb.

 

[AJinJacksonville]

For my pineapple APA, I cut up a fresh pineapple and then added with 15 minutes left in the boil. Upon transferring to secondary, I pureed two cans of diced pineapple in a sanitized mixer and let it sit another week or so. The end result was pineappley but a bit too bitter, but I blame that on my hops (without referring to my notes, I believe it was Mosaic?). I bottled and am just now starting to enjoy it. I would probably either switch bittering hops or just add less to let the pineapple shine through.

I researched the heck out of the pineapple addition...I saw people freezing, baking, grilling, dicing, slicing, etc. I revert back to trial and error. Maybe next time I'll switch the hops up and try the frozen chunk route to see what that does.

Happy brewing!

 

[PugDaddy]

Thanks for the help guys, i think im going to split the batch into 2 secondary fermenters and try both. Fresh pineapple chunks frozen in one and pasteurized pineapple juice in other. Think I will be ok with 2.5 g in 5 g secondary? I know normally this would not be correct, but shouldnt the fruit ferment producing some co2?