Pina HIPAlada - Beer Recipe - Brewer's Friend

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Pina HIPAlada

267 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 52% (brew house)
Source: Mills
Calories: 267 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Friday July 26th 2019
1.080
1.022
7.6%
125.5
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Pale 2-Row7.5 lb Pale 2-Row 38 2.5 45.5%
2.50 lb German - Chocolate Wheat2.5 lb Chocolate Wheat 31 413 15.2%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 24.2%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 12.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil at 212 °F 20 min 42.02 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 17.63 11.1%
1.50 oz Citra1.5 oz Citra Hops Leaf/Whole 11 Whirlpool at 170 °F 45 min 15.45 16.7%
1.50 oz Denali1.5 oz Denali Hops Pellet 9.2 Whirlpool at 170 °F 45 min 12.92 16.7%
1.50 oz El Dorado1.5 oz El Dorado Hops Leaf/Whole 15.7 Whirlpool at 170 °F 45 min 22.05 16.7%
1.50 oz Zythos1.5 oz Zythos Hops Pellet 11 Whirlpool at 170 °F 45 min 15.45 16.7%
0.50 oz Denali0.5 oz Denali Hops Pellet 9.2 Dry Hop at 72 °F 3 days 5.6%
0.50 oz Zythos0.5 oz Zythos Hops Pellet 11 Dry Hop at 72 °F 3 days 5.6%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz toasted coconut Flavor Boil 10 min.
5 lb pineapple Flavor Secondary 5 days
2 each wood spirals soaked in rum Flavor Secondary 7 days
 
Yeast
- propagate MIP-110 Hazy IPA
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Aurora, Colorado 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike -- 155 °F --
Infusion -- 150 °F 60 min
3 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.76 g | 7 qt) 0.71 2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.23 16.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 4 16  
Total: 7.71 30.8
Equipment Profile Used: System Default
 
Notes

Online Notes:
https://www.homebrewersassociation.org/forum/index.php?topic=26086.0

If you're trying to achieve bitterness without much flavor or aroma, 60min or FWH is great
If you're trying for full flavor and some aroma, I like the 170F whirlpool for 30 min.
If you're trying for full aroma and flavor, I like 170F whirlpool for 30, and 120F for 15 min, and dry hop
Lots of aroma with minimum flavor, dry hop only.

https://www.beeradvocate.com/community/threads/best-hop-hop-combination-to-get-a-pineapple-flavor.594151/
A lot of the pineapple aroma in IPAs can come from ethyl butyrate produced by yeast during fermentation, in combo with certain hop oils. London III and similar english yeasts can produce high levels of ethyl butyrate, which is part of creating the "juicy" aroma and flavor in many hazies.

As far as hops, I like Azacca, El Dorado, Chinook, Citra, Simcoe, and Motueka but a lot of it comes down to yeast/hop interaction.

https://byo.com/mr-wizard/pineapple-or-coconut-brewing/
1lb/gallon pasturized pineapple juice or puree in secondary
1/4-1/2lb per gallon of toasted coconut at end of boil or secondary

Try adding rum. Soak wood spirals in rum for a few weeks. Then add to secondary.

https://www.beeradvocate.com/community/threads/adding-frozen-fruit.66191/

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  • Last Updated: 2019-07-29 03:58 UTC