Today we will be showing you Pretty Pineapple Pale. This is our spin on a typical, classical American style pale ale with a little bit of pineapple added. As the American craft beer revolution started to gain momentum in the late 70s and the early 80s. It was only natural that we are going to produce what is now known as the American Pale Ale.
We took from our forefathers and made our own version. It has a higher alcohol by volume as well as more hops and more malt. This traditional style strikes a great balance for many drinkers because it has a strong malt backbone. Sometimes it’s even a little sweet but well balanced by a relatively high bitterness.
We have brewed this beer multiple times and it comes out good every time. It has a little bit of darker caramel malts that give it this kind of darker, almost orange color. If you know the classic pale ale you will not that this color is not abnormal. The end goal for us was a beer with a bursting bright hop aroma, a little bit of pineapple aroma, and brilliant clarity.
Grain bill for 5 gallon batch
- 10 lbs. 2-Row Pale
- 8 oz. Caramel 20 L
- 4 oz. Caramel 60 L
- 2 lbs. Vienna
- 4 oz. Dextrose
Pale ales can be as simple or as complicated as you want them to be. In our opinion, that’s the beauty of the style. It’s almost completely customizable.
The Brewing Process
In terms of process, this is a very straightforward beer. We mashed for 60 minutes at about 152 F. We wanted the beer to be well attenuated and relatively dry. It’s not exactly a beer that you would drink 4 of 5 glasses of.
The American Pale Ale is colloquially called the little brother to India Pale Ale or IPA, so this is a hoppy beer and bitter.
- 0.5 oz Cascade for 60 minutes
- 1 oz Amarillo for 15 minutes
- 2 oz Citra at Flameout for 15 minutes
In terms of IBUs, we normally aim for between 40 to 50. Pineapple adds acidity and fruit character so it’s not going to be overwhelmingly bitter. With crystal malts, we get some caramel-like sweetness.
Fermentation and clarity
We cold crushed the beer down to 36 F and dry hopped for 3 days with 2 oz. each of Citra and Amarillo.
For this beer you need a high sulfate to chloride ratio to have a nice biting bitterness.
Sulfate is 100 parts per million
Chloride is 50 parts per million.
We fermented the beer at 95 F using Lalamans Voss Kveik yeast and with fruit and dry-hopping additions, it needed 10 days to ferment.
This beer is simple in every way including the addition of fruit. We used 3 cans of frozen pineapple juice concentrate, defrosted them in the microwave, and dropped them in the fermenter after primary fermentation has slowed. You will get a little bit of an acidic bite doing it this way. When you add pineapple juice to beer you can get pectin haze. It can cause a stable haze that doesn’t really drop out with cold crashing. In order to make it go away, we used some pectin enzyme. We added it after the pineapple has fermented all the way.
For dealing with different types of haze and clarity problems with your beer be sure to check our Homebrew beer Clearing & Clarity Guide.
After also adding some gelatin we achieved the clarity that we wanted and this beer was ready to go. Cheers.