# 🍺 Top-down Brew: Pineapple Ale

## Data Entry

Recipe Variables
name: Pineapple ale og: 1.055 malt: American two-row, 87, 2, 80 malt: Carared, 5, 18, 72 malt: Wheat malt, 8, 2, 82 ibu: 20 hop: Saaz, 100, 6, 60 dry: Azacca, .4 yeast: ale vol: 5.5 system: US eff: 83 prime: 2.5, 73

## Variations

Steeped grain plus malt extract:

- Delete the two-row and wheat malt lines.
- For liquid malt extract, add sugar: Liquid light malt extract, 95, 5, 76
- For dry malt extract, add sugar: Dry light malt extract, 95, 3.5, 96
- Set the mash efficiency variable to 55% (eff: 55) for steeping.

The corresponding metric dry hopping rate is 3 g/l.

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## Results

*** Waiting for results. ***

## Notes

The brewing friends suggested a fruit beer. This made me recall the Azacca beer that some of my older brewing friends enjoyed. Azacca has some pineapple flavors. I also thought of the Going Coastal beer from Sweetwater that I served at the Hot Glass Craft Beer festival one year.

This is a lighter version of Going Coastal, lower OG and less bitter. The carared specialty malts really give the color a pineapple appearance. The pineapple flavoring was an extract from Brewer’s Best to make it easier than separating fruit. This flavoring had a very strong aroma at bottling time.

Overall impression: This was good, but could be better. The pineapple extract was a bit too strong, almost overwhelming. A more subtle, natural fruit flavor would be better. Using about half of the flavoring kit (2 oz.) instead of the whole bottle would be a better approach.