Pineapple Mahalo Beer
Say aloha to your next brewing adventure with Pineapple Mahalo Beer, a tropical twist on homemade craft beer that will transport your taste buds to paradise. Bursting with the sweetness of crushed pineapple and balanced by the zesty bitterness of Cascade hops, this refreshing brew is perfect for summertime sipping. Made with light malt extract and fermented with brewing yeast, this beer offers a smooth, golden finish with juicy pineapple undertones. The step-by-step process, including careful sanitization and fermentation, ensures the perfect batch for home brewers, yielding about 40 servings of island-inspired delight. Perfectly carbonated and served cold, Pineapple Mahalo Beer is your ticket to sunshine in a bottle—cheers to crafting your own tropical escape!
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Recipe Information
Ingredients
- 2 lbs Crushed pineapple
- 3 gallons Filtered water
- 6.6 lbs Light malt extract
- 1 oz Cascade hops
- 1 packet Brewing yeast
- 5 oz Corn sugar
- 1 package Sanitizer
Instructions
Start by thoroughly sanitizing all your equipment using a sanitizer according to manufacturer's instructions, including a fermentation vessel, airlock, and stirring spoon.
In a large pot, bring 2 gallons of filtered water to a boil.
Once boiling, remove from heat and stir in the light malt extract until fully dissolved.
Return the pot to the heat and bring to a boil again.
Add the crushed pineapple, including juices, into the boiling mixture and let it simmer for 15 minutes.
Add the Cascade hops and continue to boil the wort for an additional 45 minutes, stirring occasionally.
Remove the pot from heat and cool the mixture rapidly by placing the pot in an ice bath or using a wort chiller.
Transfer the cooled wort into a sanitized fermentation vessel, adding the remaining 1 gallon of filtered water to reach a total of approximately 5 gallons of liquid.
Sprinkle the brewing yeast evenly over the surface of the wort and seal the vessel with an airlock.
Store the fermentation vessel in a dark, cool place at around 65-75°F for at least two weeks, allowing the beer to ferment fully.
After the fermentation period, prepare for bottling by dissolving the corn sugar in a small amount of boiling water, cool, and then mix into the beer.
Using sanitized equipment, bottle the beer, leaving about an inch of space from the top of each bottle, and cap securely.
Allow the bottled beer to carbonate at room temperature for 1-2 weeks.
Once carbonated, chill the beer in a refrigerator and enjoy responsibly. Cheers to your homemade Pineapple Mahalo Beer!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 52.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
