Icarus Brewing Co.’s Pineapple Hindenburg, all-grain clone

(5 gallons/19 L)
OG = 1.064  FG = 1.016
IBU = 17.1  SRM = 6  ABV = 6.2%

This recipe was born out of a collaboration with the Ocean County Homebrewers club. The base recipe makes a very nice New England-style pale ale, but Icarus takes that and throws fresh habaneros into the kettle and conditions it on fresh pineapple that complements the BRU-1^TM hops.

Ingredients
4.75 lbs. (2.2 kg) Golden Promise pale ale malt
2.75 lbs. (1.25 kg) spelt malt (wheat malt if unavailable)
2 lbs. (0.9 kg) Vienna malt
1.75 lbs. (0.8 kg) flaked oats
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) dextrin malt
0.16 lb. (73 g) acidulated malt
3.6 AAU CTZ hops (60 min.) (0.2 oz./5.7 g at 18% alpha acids)
3.9 AAU BRU-1™ hops (0 min.) (0.3 oz./8.5 g at 13% alpha acids)
3 oz. (84 g) BRU-1™ hops (dry hop)
3 oz. (84 g) Citra® Cryo hops (dry hop)
0.75 oz. (21 g) chopped fresh habanero peppers (0 min.)
1 qt. (0.9 L) pineapple, pureed
White Labs WLP066 (London Fog), or Wyeast 1318 (London Ale III), or Imperial Yeast A38 (Juice), or LalBrew Verdant IPA yeast
2⁄3 cup corn sugar (if priming)

Step by Step
This is a single infusion mash with a soft water profile that favors chlorides over sulfates with a dash of Epsom salt (150 ppm chloride, 40 ppm sulfate,
15 ppm magnesium). Strike in utilizing 1.3 qts. of water per pound of grain (2.7 L/kg) to achieve a stable mash temperature around 152 °F (67 °C). Hold for 60 minutes or until conversion is complete. Begin the lauter process by either raising to mash out temperature or recirculating. Sparge with enough 168 °F (76 °C) water to collect 6.5 gallons (24.6 L) of wort. Add the CTZ hops at the beginning of the boil and then boil 60 minutes.

Turn off heat and add flameout hops and habanero peppers, then begin a whirlpool. Allow wort to settle for 15 minutes before chilling to 66 °F (19 °C). Aerate the wort with filtered air (you don’t want to over oxygenate). Pitch yeast and ferment at 68 °F (20 °C). Add the dry hops one day after signs of fermentation. After five days, transfer onto pineapple in a well-purged keg or secondary vessel for several days. If serving on draft you may want to transfer to another purged keg. Carbonate the beer to 2.3 volumes CO₂.

Icarus Brewing Co.’s Pineapple Hindenburg, partial mash clone

(5 gallons/19 L)
OG = 1.064  FG = 1.016
IBU = 17.1  SRM = 5.2  ABV = 6.2%

Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
2.5 lbs. (1.1 kg) wheat dried malt extract
2 lbs. (0.91 kg) Vienna malt
1.75 lbs. (0.8 kg) flaked oats
0.5 lb. (0.23 kg) dextrin malt
3.6 AAU CTZ hops (60 min.) (0.2 oz./5.7 g at 18% alpha acids)
3.9 AAU BRU-1™ hops (0 min.) (0.3 oz./8.5 g at 13% alpha acids)
3 oz. (84 g) BRU-1™ hops (dry hop)
3 oz. (84 g) Citra® Cryo hops (dry hop)
0.75 oz. (21 g) chopped fresh habanero peppers (0 min.)
1 qt. (0.9 L) pineapple, pureed
White Labs WLP066 (London Fog), or Wyeast 1318 (London Ale III), or Imperial Yeast A38 (Juice), or LalBrew Verdant IPA yeast
2⁄3 cup corn sugar (if priming)

Step by Step
In a large muslin bag, add the crushed Vienna and dextrin malts as well as the oats. Heat 5.5 qts. (5.2 L) of water to 164 °F (73 °C) and submerge the grains in the water. Mash at around 152 °F (67 °C) for 45–60 minutes. Remove the grains and place in a large colander. Slowly wash the grains with 1 gallon (4 L) of hot water. Bring volume up to 6.25 gallons (23.7 L) and stir in the malt extracts. Once the extracts are fully dissolved, bring the wort up to a boil. Follow the remainder of the all-grain recipe.