brewing with pineapple

Discussion in 'Recipes for Feedback' started by oliver, Oct 24, 2015.

  1. Head First

    Head First Well-Known Member

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    I grow my own Centennial so have been using it quite a bit. No, not with fruit unless you want more tart flavor. Fruit loses its sweetness with fermentation, and Centennial will not complement this. It will bring out a more tart, dry taste. Some spicy or fruity hops would be much better for a balanced beer. A more diverse pallet so to speak? If you want to pucker as with an Angry Orchard then Centennial will work. It's still homebrew. It's still better than...
     
  2. oliver

    oliver Well-Known Member

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    so, any specific recommendations? It sounds like you're right, something on the spicy spectrum might help balance it out. the Hull Melon didn't bring out enough "happiness." But i certainly think it complimented it well. After some more reading, i think the Hull Melon should half be used at the end of the boil, and the half dry hopping. they recommended dry hopping it to get its fullest. Spicy hops though, that might bring this beer full scale. Sober oliver will do some research tomorrow. Any yeast insights?? This beer tasted rather Saisony, Belgiany,,,
     
  3. Head First

    Head First Well-Known Member

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    There are lots of hops to choose from to just add a little spicy or floral. Citrus flavored hops would go with the fruit but sounds like might be to much of a match and overpowering the beer. For instance I used Centennial for some of the bittering in the huckleberry and those berries really didn't need any help with the tart. You may consider lactose even.
    Saison would clean it up to probably a 1.005ish but leaves it's own floral fruity kind of a farmhouse bite. S-33 will leave a little more, around a 1.012ish and is smother in the finish. It might pair with the pineapple.Depends on what you are looking for in the finish. Any Trappist yeast would leave some fruitiness.
    And if the Honey Malt wasn't over powering more would possibly help. The pineapple probably does have a lot of tart to try to balance with. You will know if you get too much. The beer leaves a sweet taste on your pallet.
     
  4. oliver

    oliver Well-Known Member

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    i added some Galaxy to the recipe, considering Apollo also.

    0.25 oz Galaxy Boil 60 min
    0.25 oz Galaxy Boil 30 min
    0.25 oz Hull Boil 20 min
    0.25 oz Hull Boil 1 min
    0.50 oz Hull Dry Hop in secondary with pineapples

    i think i'll stick with the Wyeast Witbier, looking forward to the next round of this.
     
  5. oliver

    oliver Well-Known Member

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    OK, i'm going to cave eventually. Getting pineapple extract is a good option, BUT, how do i know how much extract to add per gallon??
     
  6. Nosybear

    Nosybear Well-Known Member

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    Either believe in the packaging directions or do some tests before bottling. I'd go the latter route.
     
  7. jp_homebrew

    jp_homebrew New Member

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    I made a pineapple pale ale last year. Did my normal 3 weeks in primary then I added 1 lb of fresh pineapple in the secondary and let it sit for about 3 weeks. It came out awesome, but I will definitely use more pineapple next time. Most likely 2 lbs. The flavor was very subdued but it was there. It was a very refreshing beer. Good luck!!
     
  8. oliver

    oliver Well-Known Member

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    what was your batch size?
     
  9. oliver

    oliver Well-Known Member

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    i need a little bit of help with amount of Pineapple juice to add in terms of their SG... New plan is to use pineapple juice to bottle with, and along with some priming sugar i assume?

    I took gravity readings from a can of Dole Pineapple Chunks, and an Organic glass bottle of 100% squeezed pineapple (delicious).

    Organic juice was 1060
    Dole canned juice 1056

    at this point in time i always use 1oz of priming sugar per gallon. Do i need to forgo the priming sugar?? Or use the priming sugar to supplement the pineapple?

    edit: I'm told priming sugar is 1037... Sooooo,,, i could use like .60oz per gallon with the pineapple juice?? i need to do legitimate math, i'm confusing myself.
     
  10. oliver

    oliver Well-Known Member

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    i'm still confused, but i chatted with the northern brewer, he linked me to an article (https://lifefermented.wordpress.com/201 ... ng-sugars/), and helped me with the calculations, but this method calculates based on grams of sugar per serving size..

    So... i usually use 2 oz of priming sugar for 2 gallons of beer. This is 56.7 grams. The pineapple juice has 25g of sugar per 8oz serving size.

    So 56.7 divided by 25 = 2.268.... multiply this number by 8 (the serving size), gets me 18.144 oz of juice i'll need to prime with...

    Doesn't sound right to me, but i'm not really sure. chirp chirp. Anyone else??
     
  11. oliver

    oliver Well-Known Member

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    OH. OH OH. i listened to this podcast: http://hwcdn.libsyn.com/p/e/e/4/ee4fb3b ... 5495814491 ...

    and they walked through it and i totally get it. haha, sorry for blowing this up.

    OK. in simple english, he disregards gravities, and goes strictly on grams of sugar. which makes sense.

    My target is typically 57.5 grams of priming sugar. (2oz, works for 2 gallons). Then take a look at how many grams of sugar are in the priming juice you are using. In my case there is 25 grams of sugars per 8oz serving size.

    Now, final question, how many servings do i need to get to 57.5 grams? Simple math time, 57.5g divided by 25g = 2.3 servings. And multiply that number by the serving size = 18.4oz.

    i need 18.4 oz of pineapple juice that has a sugar content of 25g per serving.
     
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  12. Josh Sweeney

    Josh Sweeney New Member

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    How did the beer turn out? Was it successful adding pineapple juice to the boil?
     
  13. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Sorry didn’t go through the whole thread. I used to make a pineapple habanero wit. I puréed one pineapple and added it after fermentation completed for a week or so. Worked amazingly.

    I’ve never experienced any of the negatives of working with fruit that people warn of. I normally just purée and add it. Sometimes it’s frozen which apparently is a recommended tactic.

    Ha! Just realized this was an old one. Would delete my comment if I could...
     
  14. jdwebb

    jdwebb Member

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    Try Amoretti for flavoring additions to you beer. My favorite yeast for citrus is Omega Yeast Hornidal Kveik with citra in the boil, and cascade at the finish. Ferment at 98º F.
     
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