Hello,
I tend to brew fairly classic styles, but from time to time I like to do something different. A friend of mine was very insisting last time we did a barbeque that we should have grilled pineapple for dessert, and since then I wondered whether I could do a beer that attempts to capture those flavours. I'm slightly worried by how the smoked malt will play with the sour profile, I've read Oak Smoked Wheat Malt is quite subtle, so I was expecting just a hint of smokiness. Let me know if anyone has experience brewing anything similar, any feedback is welcome. This is what I have so far:
Final Gravity: 1.024
IBU (Tinseth): 11
BU/GU: 0.18
Colour: 6.5 EBC
Malts (4.3 kg)
1.5 kg (34.9%) — Weyermann Extra Pale Premium Pilsner — Grain — 3 EBC
1.5 kg (34.9%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
1 kg (23.3%) — Weyermann Oak Smoked Wheat Malt — Grain — 5 EBC
300 g (7%) — Weyermann Acidulated — Grain — 3.5 EBC
3.6 kg — Crushed Pineapple — 432g Sugar equiv. — Flameout
70 g — BRU-1 15.7% — Dry Hop — 10 days
Hopstand at 80 °C
Thanks!
I tend to brew fairly classic styles, but from time to time I like to do something different. A friend of mine was very insisting last time we did a barbeque that we should have grilled pineapple for dessert, and since then I wondered whether I could do a beer that attempts to capture those flavours. I'm slightly worried by how the smoked malt will play with the sour profile, I've read Oak Smoked Wheat Malt is quite subtle, so I was expecting just a hint of smokiness. Let me know if anyone has experience brewing anything similar, any feedback is welcome. This is what I have so far:
Vitals
Original Gravity: 1.059Final Gravity: 1.024
IBU (Tinseth): 11
BU/GU: 0.18
Colour: 6.5 EBC
Malts (4.3 kg)
1.5 kg (34.9%) — Weyermann Extra Pale Premium Pilsner — Grain — 3 EBC
1.5 kg (34.9%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
1 kg (23.3%) — Weyermann Oak Smoked Wheat Malt — Grain — 5 EBC
300 g (7%) — Weyermann Acidulated — Grain — 3.5 EBC
Other
1 kg — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil — 10 min3.6 kg — Crushed Pineapple — 432g Sugar equiv. — Flameout
Hops (110 g)
40 g (11 IBU) — BRU-1 15.7% — Aroma — 20 min hopstand @ 80 °C70 g — BRU-1 15.7% — Dry Hop — 10 days
Hopstand at 80 °C
Yeast
2 pkg — Lallemand (LalBrew) Philly Sour 75%Water Profile
Ca2+ 49 // Mg2+ 3 // Na+ 113 // Cl- 225 // SO42- 45 // HCO3- 25Thanks!