Notes: Online Notes:
https://www.homebrewersassociation.org/forum/index.php?topic=26086.0
If you're trying to achieve bitterness without much flavor or aroma, 60min or FWH is great
If you're trying for full flavor and some aroma, I like the 170F whirlpool for 30 min.
If you're trying for full aroma and flavor, I like 170F whirlpool for 30, and 120F for 15 min, and dry hop
Lots of aroma with minimum flavor, dry hop only.
https://www.beeradvocate.com/community/threads/best-hop-hop-combination-to-get-a-pineapple-flavor.594151/
A lot of the pineapple aroma in IPAs can come from ethyl butyrate produced by yeast during fermentation, in combo with certain hop oils. London III and similar english yeasts can produce high levels of ethyl butyrate, which is part of creating the "juicy" aroma and flavor in many hazies.
As far as hops, I like Azacca, El Dorado, Chinook, Citra, Simcoe, and Motueka but a lot of it comes down to yeast/hop interaction.
https://byo.com/mr-wizard/pineapple-or-coconut-brewing/
1lb/gallon pasturized pineapple juice or puree in secondary
1/4-1/2lb per gallon of toasted coconut at end of boil or secondary
Try adding rum. Soak wood spirals in rum for a few weeks. Then add to secondary.
https://www.beeradvocate.com/community/threads/adding-frozen-fruit.66191/ |
