So I brewed my usual blonde ale recipe. I mash 9lbs of 2-row and 0.5lbs of crystal 10 at 152 for 60 minutes. Did a 90 minute boil with 0.80oz Willamette at 60 minutes and 0.20oz Willamette at 25 minutes. This is a 5 gallon batch and I plan on doing primary for 2 weeks then off to secondary. I'm planning on transferring to secondary on top of 5lbs of fresh chopped pineapple for 2 weeks. Any ideas on this recipe? Do you think this will be enough to have the pineapple flavor come foward?
Ideas on my Pineapple Blonde
- Thread starter markvale5
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anticrapple
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i think of pineapple as a very strong fruit. it isnt subtle by any means. the best pineapple has a nice tart-ness to it. the acidity is great and what makes it great!
so adding it to a base beer that is very mild means the pineapple will take over. may come out too sweet and too acidic with the amount you put in there. i would also boost the hop perceived bitterness with some whirlpool additions.
honestly, the best way to find out is to split your batch into 3-5 samples that you put varying amounts of pineapple in so that you can get a feel for how it works with that base beer.
so adding it to a base beer that is very mild means the pineapple will take over. may come out too sweet and too acidic with the amount you put in there. i would also boost the hop perceived bitterness with some whirlpool additions.
honestly, the best way to find out is to split your batch into 3-5 samples that you put varying amounts of pineapple in so that you can get a feel for how it works with that base beer.
normonster
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I've done the same only I added half a pineapple and 5 green jalapeños to 5 gallons of wort. It was awesome! 1 week is all it took to impart a subtle pineapple flavor and a touch of heat. Perfect.
I would think that using tropical piney hops would compliment the pineapple flavor better than willamette wouldve. Willamette is more spicy/woody which might not work too well in tandem with the pineapple fruit.
But I would start at like 3lbs in a secondary and maybe making a concentrated puree out of the rest to add to taste at bottling. YOu should get a second fermentation which will start from teh sugars in the fruit
But I would start at like 3lbs in a secondary and maybe making a concentrated puree out of the rest to add to taste at bottling. YOu should get a second fermentation which will start from teh sugars in the fruit
Pineapple smells really nice, maybe try some different hops next time. We'll see how it comes out after it carbs.
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