express de saison d'ananas - Saison |
RECIPE INFO |
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by Pottyp
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.067 |
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FG: 1.013 |
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ABV: 7.07%
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Bitterness: 36.94 (tinseth)
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IBU/OG: 0.55 |
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Color: 3.8° SRM
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Calories: 7.07 per 330ml
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Pinapple Saison 2025 First attempt |
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FERMENTABLES |
| 2.1% |
0 |
Munich - Dark 20L - US |
35 |
20 |
Mash |
| 85.1% |
0 |
Floor-Malted Bohemian Pilsner - DE |
38 |
1 |
Mash |
| 6.4% |
0 |
White Wheat - US |
40 |
2 |
Mash |
| 6.4% |
0 |
Vienna - DE |
37 |
4 |
Mash |
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HOPS |
| 0 |
El Dorado |
Pellet |
Boil |
60 Minutes |
16 |
33.21 |
| 0 |
Tettnang |
Pellet |
Boil |
5 Minutes |
4.5 |
3.72 |
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YEAST |
| Wyeast French Saison 3711 |
81% |
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OTHER INGREDIENTS |
| 16 |
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Pineapple |
0 minutes |
Primary |
| 40 |
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Pineapple |
0 minutes |
Secondary |
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INSTRUCTIONS |
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Two-step mash
145ª 25-min
153ª 40-min
Note 3.5gal heated to 160°F which is 15ª F higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added.
Sparge with 4+ gal 168°F (76°C) apprx 6-6.5 gal for boil
Boil the wort for 60 minutes following the hops schedule.
(Optional: add pineapple chunks into the boil 30 min)
Add 1 # heated and cooled pineapple puree in primary fermenter. Pitch yeast and ferment 10 days.
Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C).
Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Rack to second fermenter with 2-3# more pineapple puree. Let rest for about 2 weeks.
Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.
NOTE: pineapple yield is just over 50% of a whole fruit, so 1 pineapple for in primary = 16-20oz and 2 for secondary = 40oz.
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