- Recipe Type
- Partial Mash
- Yeast
- WLP060
- Yeast Starter
- 1L
- Additional Yeast or Yeast Starter
- 1 tbsp yeast nutrient
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.0861.084
- Final Gravity
- 1.018-1.016
- Boiling Time (Minutes)
- 60
- IBU
- 37.0
- Color
- 15.91 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks
- Secondary Fermentation (# of Days & Temp)
- 1 week
- Tasting Notes
- A mixed blend of pineapple, dark rum, oak, and vanilla
I have brewed this many times and can't get enough of it. Friends of mine continually ask me to brew this over and over again. Of all the recipes I have cooked up, I feel this one is worthy to post here on HTB.
Ingredients
5 lbs American 2-row
0.5 lb Weyermann CaraAroma®; Weyermann
1 lbs Torrified Wheat
5 lbs Dry Light Extract
1 lbs Light Brown Sugar
0.5 oz Galena (Pellets, 14.1 %AA) boiled 60 min.
1 oz Citra™ (Pellets, 14.0 %AA) boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
10 oz. Pineapple (fresh) (15 min boil) (not included in calculations)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Myers Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)
Yeast : White Labs WLP060 American Ale Yeast Blend info
First soak french oak chips in Myers Dark Rum for 3 weeks
Brewday
Mash grains @ 154-156 for 60 mins. Sparge 0.5 gallon H20 @ 170. I squeeze the bag and collect all runnings.
Add DME (flameout) and bring to boil. From start of boil start hop, pineapple, cinnamon, and nutrient additions at the appropriate times.
End of boil remove pineapple pieces and cinnamon stick.
Cool wort to 70 degrees, add H2O for final volume of 5 gallons. Aerate, and pitch.
Ferment @ ~68 degrees for 3 weeks.
Secondary Add french oak chips that have been soaked in Myers Dark Rum. Add 1 vanilla bean that has been cut open lengthwise exposing the inner seeds.
Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I keg and this beer is very very very drinkable after a week of carbonation.
Ingredients
5 lbs American 2-row
0.5 lb Weyermann CaraAroma®; Weyermann
1 lbs Torrified Wheat
5 lbs Dry Light Extract
1 lbs Light Brown Sugar
0.5 oz Galena (Pellets, 14.1 %AA) boiled 60 min.
1 oz Citra™ (Pellets, 14.0 %AA) boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
10 oz. Pineapple (fresh) (15 min boil) (not included in calculations)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Myers Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)
Yeast : White Labs WLP060 American Ale Yeast Blend info
First soak french oak chips in Myers Dark Rum for 3 weeks
Brewday
Mash grains @ 154-156 for 60 mins. Sparge 0.5 gallon H20 @ 170. I squeeze the bag and collect all runnings.
Add DME (flameout) and bring to boil. From start of boil start hop, pineapple, cinnamon, and nutrient additions at the appropriate times.
End of boil remove pineapple pieces and cinnamon stick.
Cool wort to 70 degrees, add H2O for final volume of 5 gallons. Aerate, and pitch.
Ferment @ ~68 degrees for 3 weeks.
Secondary Add french oak chips that have been soaked in Myers Dark Rum. Add 1 vanilla bean that has been cut open lengthwise exposing the inner seeds.
Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I keg and this beer is very very very drinkable after a week of carbonation.