A Taste of Thunder

Efficiency: 82% | Total grain: 8.5 lbs

Ferment at 64–66°F

Single infusion at 148–150°F for 60 minutes. Lower end promotes fermentability for a drier, crisper finish. Boil 60 minutes.

1. Slice pineapple into ½" rings or spears
2. Smoke at ~185°F with whiskey barrel pellets for 1.5–2 hours. Pull if slices start looking leathery.
3. Place foil tray underneath to catch drippings. Save the juice drippings.
4. Cool, then refrigerate overnight to mellow harsh smoke compounds
5. Add pineapple + collected juice to conical after primary calms down (day 4–5)

• Pineapple adds ~0.5% ABV of fermentable sugar. Final ABV ~5.5–5.7%.
• Smoke comes entirely from the fruit.
• Heat from smoking (~185°F) should denature bromelain in the pineapple, protecting body and head retention.
• If smoke is too subtle after fermentation, consider adding 0.25–0.5 lb oak smoked wheat to the grain bill on the next iteration.
• If the beer finishes too thin or dry, bump to 2 lbs flaked corn or add a touch of Vienna next batch.
• Inspired by the late Invictus Brewing (Blaine, MN) Smoked Pineapple Cream Ale.