Pineapple Smash Recipe

Brewing Instructions

1. 1

   Mashing

   In a large brew kettle, heat 5 liters of water to 160°F (70°C). Add the pale malt and crystal malt to the kettle and stir well. Maintain the temperature for 60 minutes.

2. 2

   Sparging

   After mashing, sparge the grains by rinsing them with hot water to collect wort in the kettle. You should aim for about 4 liters of wort.

3. 3

   Boiling

   Bring the wort to a boil. Once boiling, add the Citra hops and boil for 15 minutes. After 15 minutes, add the Mosaic hops and boil for another 15 minutes.

4. 4

   Cooling

   Remove the kettle from heat and cool the wort quickly using an immersion chiller or an ice bath.

5. 5

   Fermentation

   Once cooled, transfer the wort to a sanitized fermentation vessel. Add the pineapple purée and sprinkle the yeast on top. Seal with an airlock and let ferment for 1-2 weeks at room temperature.

6. 6

   Bottling

   Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap tightly.

7. 7

   Carbonation

   Allow the bottles to carbonate at room temperature for an additional 1-2 weeks before refrigerating and enjoying your Pineapple Smash Session IPA.