Sour Grilled Pineapple Recipe

[royger]

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:

Vitals​

Original Gravity: 1.059
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

Other​

1 kg — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil — 10 min
3.6 kg — Crushed Pineapple — 432g Sugar equiv. — Flameout

Hops (110 g)​

40 g (11 IBU) — BRU-1 15.7% — Aroma — 20 min hopstand @ 80 °C
70 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- 25

Thanks!

 

[RCope]

You are not alone...The Establishment has a beer called "Left my Wallet in El Segundo". The recipe was featured in Craft Beer and Brewing as a "subscriber exclusive". It's basically a smoked sour with 4.4 lbs of pineapple puree. No lactose, though.

 

[royger]

Thanks. Seems like a good starting point, will adjust the malt to use half smoked and half pilsner.