Using pineapple in beer?

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Using pineapple in beer?

Postby PhilG » Sat Mar 19, 2016 6:25 pm

I have a request from a friend to make a pineapple wheat. Has anyone used pineapple in beer before and if so when did you add it? Boil? Secondary? I'm worried that the acid in the pineapple will have an adverse effect on the beer.
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Re: Using pineapple in beer?

Postby robininski » Mon Mar 21, 2016 10:25 am

Using a specific type of hop may be in-order. Mosiac, some feel or describe it as having pineapple citrus likeness.
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Re: Using pineapple in beer?

Postby wnordmann » Mon Mar 21, 2016 1:26 pm

I think some of the Australian hops also have a Pineapple flavor.
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Re: Using pineapple in beer?

Postby blksabbath » Mon Mar 21, 2016 2:49 pm

If you are using whole pineapple, I would add it in the secondary. I would steep it in just enough water to cover at 160*f for 10min or so, add it to your carboy, then transfer your beer from the primary. Let it go for a week or two...sample of course to see where you are at.

You could also soak the pineapple in everclear or vodka, strain out fruit then add that to the keg or bottling bucket.

cheers
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Re: Using pineapple in beer?

Postby PhilG » Mon Mar 21, 2016 7:31 pm

Thanks. I think I'll try the water at 160 as you stated. I saw somewhere else that heating it can help neutralize the acidity in the pineapple. Should be a fun experiment but I think I'll just do half of my 5 gallon batch just in case the experiment fails
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Re: Using pineapple in beer?

Postby blksabbath » Wed Mar 23, 2016 5:47 pm

Actually, the 160 is a simple sanitization step to take care of wild yeast or other fun little things that might take a ride on the fruit. I don't think I'd worry about acidity in the final product. It won't hurt anything and is kind of helps pineapple taste like pineapple.
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