Pineapple Kolsch

Another beer for my father-in-law’s kegerator! We thought that a Kolsch would be fitting for summer but also wanted to add a fruit. We tossed around the idea of lime, but that’d be too cliche. We landed on pineapple, thinking the acidic nature of the fruit would be a nice compliment to the gentle Kolsch base beer.

I did some reading on pineapple in beer, and there seem to be polarizing opinions on the best way to use it. Pineapple contains an enzyme called bromlain, which has the detrimental effect of digesting proteins the beer, making it thin and lacking body. I’ve also experienced this with meat – one time i made a shredded pork dish with pineapple – the next day the meat had turned into a pasty mush. There are lots of suggestions on how to prepare the pineapple to avoid this, but I figured what the heck, lets give it a try and see how severe the effect is. A thin kolsch wouldn’t be the worst thing in the world anyway.

  • 5.25 lb US Pale 2-row
  • 5.25 lb German Pils
  • 0.25 lb Honey malt
  • 0.18 lb Acid malt
  • 0.5 oz Magnum 60 min
  • 0.25 oz Styrian bobek 10 min
  • 1 pkg Saflager-189

// Mash-in w/ 4.5 gal at 150F for 60 minutes. Raise to 168F, sparge to collect ~6.75 gallons 1046 wort. Boil 75 minutes. Collect 5.25 gal 1052 wort. Wort wasn’t as cool as expected, maybe 72F. Oxygenate, sprinkle yeast on top. Left to ferment at 62F. Brewed 5/6/17. //

// Sparge got stuck initially. Let it sit for a little, then turn pump on with throttle about 1/2 way, then eventually allow full flow once mash liquefied. Mash ran fine at full speed (very clear wort) by the end //

5/13/17   Base beer turned out well – good lager quality and malt flavor. Chopped up two pineapples and pureed gently with an immersion blender, then added directly to primary. Total pineapple slush was 4.5 lb.

5/15/17  Mild pineapple flavor, much more in the aroma. Body does seem slightly thinner. Put in the fridge to crash cool.

5/16/17  Kegged. The pineapple flavor is appropriate but could afford to be bigger. One more pineapple should do it. Also, the pulp was super annoying while kegging. It kept clogging my racking tube every few minutes, and even still there was a lot that transferred to the keg. Next time I’ll probably just juice the whole pineapple slice by slice and not any pulp to the primary.  Fun experiment, and I’ll definitely make this again!

 

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Filed under All-grain, German

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