Belma IPA (reposting)
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Keith
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Re: Belma IPA (reposting)
Looks like this IPA now lands into the DIPA range. Pineapple IPA is about half way through the boil. I couldn't find any ripe pineapples, so I'm going with Doles 100% pineapple juice.
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Celiacbrew
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Re: Belma IPA (reposting)
If you ever end up in this situation again, you can use frozen pineapple. It will be pretty close in taste to fresh pineapple and is available in the freezer of most grocery stores. Not sure of the conversion from fresh to frozen but they should be close. The frozen might give you a smidgen more pineapple though on account of the freezing breaking apart the cells. At least that is my experience using fresh vs frozen berries in sauces.Keith wrote:Looks like this IPA now lands into the DIPA range. Pineapple IPA is about half way through the boil. I couldn't find any ripe pineapples, so I'm going with Doles 100% pineapple juice.
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Mike E.
Mike E.
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Jimmy
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Re: Belma IPA (reposting)
And you can likely find IQF pineapple so you can add it after the boil if you want and don't need to be as concerned with wild bacteria.
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Keith
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- Name: Keith
- Location: Lower Sackville, NS
Re: Belma IPA (reposting)
It never dawned in my to use frozen. Will need to remember for next time.
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