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Pineapple Ale

167 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday June 22nd 2024
1.051
1.011
5.2%
16.7
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Bavarian Wheat6.6 lb LME Bavarian Wheat 35 3 84.1%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Briess - Aromatic Munich Malt 20L0.25 lb Aromatic Munich Malt 20L 35.4 20 3.2%
0.75 lb American - Vienna0.75 lb Vienna 35 4 9.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil at 203 °F 15 min 4.61 33.3%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2 Boil at 203 °F 15 min 3.54 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 15 min 8.5 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Phantasm Powder Flavor Boil 0 min.
32 oz pineapple puree Flavor Secondary 7 days
 
Yeast
Omega Yeast Labs - Star Party - OYL 404
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature 153 °F 153 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.21 g | 24.8 qt) 6.1 24.4  
Mash volume with grains 6.2 24.8  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.1 24.4
Equipment Profile Used: System Default
 
Notes

1) 4.5 gal heat to 153F
2) Steep grain 45 mins
3) Remove grains (4.3 gal in pot)
4) Heat to 203F (low rolling boil) Add LME
5) Add 3oz hops at last 15mins of boil
6) Add 1 oz hersbrucker hops (30min)
7) Add 1 oz phantasm at end of boil
8) have a sip of beer
9) Sanitize fermentor
10) Add ice to top to 5 gal (8.3lbs per gal)
11) Add wort to ferm
12) Add yeast when temp is ~80F
13) Shake the hell out of it (oxiginate)
14)Take gravity reading (1.052 goal)
15) Ferm for one week 72F
16)Take gravity reading. (1.012)
17) Add pineapple puree at end of ferm, sit for 2 days
18) have another beer
19) bottle with 1 carb drop for each bottle
20) Age bottles 1 week at 68F
21) Put in fridge
22) Enjoy!

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  • Last Updated: 2024-08-03 18:25 UTC