February 11, 2019 by aubreykloppers
After a very successful two batches of Ginger-beer, I decided to use my knowledge to make a batch of Pineapple Beer.
Background – Ginger beer:
- 18l water
- 500g ginger
- 20-40ml of lemonjuice
- 1 packet of star yeast
- 18 cups of water
- Grate ginger.
- Hydrate the yeast in a bit of water.
- Boil in 4l water and all of the sugar.
- Strain and Squeeze all the pulp and add to carboy.
- Add pulp to 2l water and strain squeeze the pulp again and add to carboy.
- repeat until water is clear/without sugar and add to carboy.
- add all the water.
- make sure the water is cool and add the yeast.
- leave for 5-7 days, bottle and after 1 (to carbonate) day put in fridge.
I ended up with a very nice 4.7-5.5 ABV (using my hydrometer)
Now, onto Pineapple Beer:
- 18l water.
- 2 small pineapples chopped into pieces removing some of the core adding it to my carboy.
- 18 cups of sugar (one cup per liter) dissolved in 4l water adding it to my carboy with the rest of the water.
- 1 packet of Anchor Brewers Yeast already dehydrated by adding slightly lukewarm water to it (about 300ml) – also added to the carboy.
- Shook the entire thing to aerate.
- Measured the ABV with my hydrometer and got OG 1.050 ABV (Original Gravity)
I am going to leave this for a week and check the hydrometer reading and calculate…
Thank you to City Steading for their excellent content on beer and the calculation thereof. This is a screenshot of their calculation: