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I recently had a bottle of Spearhead's Hawaiian Pale Ale. Long story short, I absolutely loved it and would like to try and make a clone version of it. I think I've built a decent recipe for it based on the ingredients they have listed on their website, but my question is regarding the pineapple. Spearhead lists on their website that they use pineapple juice. I was thinking of possibly adding a can of frozen pineapple concentrate to the secondary. I've never brewed with pineapple before......any thoughts on if one can would be too much, not enough, etc? The taste of pineapple in the Spearhead is nice and subtle and that's what I want to shoot for as well. Thoughts?

JakeSaunders from rogue's roost brought one to hoptoberfest and it was great, PM him and ask how he got his pinapple in there. I'm sure he's more than willing to share his ideas with you.

Yeah Jake's pineapple IPA was really good.

Might want to Johnnymac too. He brewed a pineapple beer as well.

So I think I might add about 375ml of pineapple juice when I rack into the keg. With only that amount being added, I don't think it will be too over powering.

canuck wrote:So I think I might add about 375ml of pineapple juice when I rack into the keg. With only that amount being added, I don't think it will be too over powering.

That's a proper IPA Mimosa. Jake added 4 diced pineapples and let them ferment out I believe

Kyle and I did a Pineapple Hefeweizen one year. We added one diced pineapple to the secondary of a one gallon test batch and got a nice flavor out of it.

I've had this beer in bottles before and it's quite tasty. but I just had one on draught and got no pineapple from it...

Ok, perhaps I need to re-think my strategy here. Sounds like some fresh pineapple might be the way to go. Thanks gents!

canuck wrote:Ok, perhaps I need to re-think my strategy here. Sounds like some fresh pineapple might be the way to go. Thanks gents!

Nothing wrong with using juice if it's reasonably pure. Just that it's basically a beer Mimosa or a pre-mixed beer cocktail, not a bad thing. I make them all the time (in the glass) with whatever juice happens to be in the cooler, pineapple, orange, five alive etc. 2 - 3 oz of juice in the glass and top up with ~ 12 oz of hoppy IPA. They're delicious. I expect the results would be considerably different if you re-ferment the juice, or actual fruit. All good either way.

Had my first Mimosa at H & T Double IPA and OJ... was excellent.

For mine, in a 5 gallon batch, I went with a whole pineapple, cut up, 15 min left in the boil. Same again in the secondary. Thought the pineapple came through well without being over the top.

JohnnyMac wrote:For mine, in a 5 gallon batch, I went with a whole pineapple, cut up, 15 min left in the boil. Same again in the secondary. Thought the pineapple came through well without being over the top.

Cool, thanks for posting. Have you had the Spearhead Hawaiian Pale Ale? If so, did you find when you used the two pineapples it had around the same subtleness of the Spearhead?

canuck wrote:

JohnnyMac wrote:For mine, in a 5 gallon batch, I went with a whole pineapple, cut up, 15 min left in the boil. Same again in the secondary. Thought the pineapple came through well without being over the top.

Cool, thanks for posting. Have you had the Spearhead Hawaiian Pale Ale? If so, did you find when you used the two pineapples it had around the same subtleness of the Spearhead?

I have had it but it was a while back. IIRC, using the fresh pineapple was a little more subtle but I remember that the flavour was brighter than the Spearhead.

Got a recipe for this? Picked up a pineapple at Costco today.

sleepyjamie wrote:Got a recipe for this? Picked up a pineapple at Costco today.

I picked up a pineapple at Costco today as well.

This is what Spearhead shows in their website.

6.0% ABV
1.057 OG
60 IBU
12 SRM

Ingredients are Pale Ale malt, Munich, Carafoam, C-10, and C-45. Hops are Northern Brewer and Cascade.

I currently don't have any C-10 so I'll be subbing C-20 instead as that is the closest I have on hand. So based on that info, this is what I have loosely come up with for Monday's brew.

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.1 %
1 lbs 6.4 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 12.4 %
1 lbs 6.1 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 12.2 %
12.0 oz Carafoam (2.0 SRM) Grain 4 6.6 %
12.0 oz Munich Malt (9.0 SRM) Grain 5 6.6 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 22.9 IBUs
1.28 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 10.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 8 0.0 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 9 0.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs

How's the bitterness in this? I'm wanting to make something a little more quaffable for my non home brew friends.

sleepyjamie wrote:How's the bitterness in this? I'm wanting to make something a little more quaffable for my non home brew friends.

I have it right at 60 IBUs.

Sorry I meant how is the bitterness in terms of taste. Is it quaffable or more of an ipa bite to it?

sleepyjamie wrote:Sorry I meant how is the bitterness in terms of taste. Is it quaffable or more of an ipa bite to it?

It definitely has a bite to it and would consider it a really nice bold and hoppy pale ale. I wish that I lived closer to Premier so I could buy more of them.

Ill probably do a similar recipe but likely as a blonde and not an apa.

yeah the spearhead stuff is around propeller ipa in terms of bitterness. (figures, since their ibu are similar too)

here's what i was thinking for my lemon pineapple blonde.

BeerSmith 2 Recipe Printout - http://www.beersmith.com" onclick="window.open(this.href);return false;
Recipe: Lemon Pineapple Blonde
Brewer:
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 30.16 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.30 l
Estimated OG: 1.044 SG
Estimated Color: 4.0 SRM
Estimated IBU: 17.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.18 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 92.7 %
0.25 kg Crystal 15, 2-Row, (Great Western) (15.0 Grain 2 5.5 %
0.08 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3 1.8 %
12.00 g Citra [12.00 %] - Boil 60.0 min Hop 4 17.3 IBUs
1.00 Items Pineapple (Boil 10.0 mins) Other 5 -
25.00 g Lemon Peel (Boil 5.0 mins) Spice 6 -
8.00 g Citra [12.00 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.51 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.27 l of water at 162.2 F 150.0 F 75 min


I'm wanting this to be session beer for my friends. Thoughts on the amount of lemon peel? I want a bit of lemon aroma/flavour but not overwhelming. Going to cutup 1 pinapple and add it near the end of the boil. Should i do flavouring hops for this? or keep it strictly bitter/aroma? Sorry for all the questions.

FYI this is the lemon peel from the NCM #9

I finally got around to making my Hawaiian pale ale. I ended up using a fairly large pineapple from Costco that was cut up and added 15 mins left in the boil. I tasted a small sample during the the gravity reading and found that the pineapple was much more prominent than I wanted. This MOFO is definitely gonna be dry hopped!

I think the pineapple may fade during fermentation. For Jamie, you're the lemon guinea pig I think. Doesn't appear too bad though. Maybe Citra for dry hopping? Just a bit. I wouldn't do flavor unless it was quite light. Maybe Saaz...???

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