Sacre-Brewdog

20141007_171838-1024x799Maisie, Elle, and James from the BrewDog Bar in Birmingham came over for a special collaboration brew. I let them decide what kind of brew they wanted, which was to include pineapple and coconut.

I’ve never used pineapple in a brew and heard negative things about it – as a fruit addition to a beer, that is. I’ve also been having problems sourcing fruit puree in general. So I suggested that we not use pineapple but instead use hops that can create flavors reminiscent of pineapple, and put it all in an IPA context. They agreed.

For coconut, we used 3 kilos of toasted coconut flakes in the last 10 minutes of the boil. We used Cluster as a bittering hop and used Citra, Equinox, and Mosaic as aroma hops. I used my standard IPA recipe that I use for Wendigo, which allows the hops to shine through without distraction or competition, except I increased the wheat portion of the malt bill to give it more body and creaminess.

After most of the fermentation is completed, we will dry hop it with Equinox, Citra, and Motueka.

Look for this beer in late November!