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Old 11-25-2008, 11:32 PM   #11
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mmmmmmmm, mmm, mmmmmmmmmmmm!!!!!!!!!

smells like banana bread already!


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Old 11-26-2008, 06:23 AM   #12
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Quote:
Originally Posted by DeathBrewer View Post
sure, it won't be quite the same, but still be good:

something like this outta do it, cuts down the grains to about 5 lbs:

2 lbs wheat
2 lbs munich
0.5 lbs oats
0.25 lbs carapils
0.25 lbs chocolate
0.25 lbs crystal 50/60

and add 4 lbs Wheat DME
curiously..... you say 2lbs of wheat grain.... what kinda grain? Like if I was to buy it from AHS, what should I get? White Wheat? Red Wheat?


What do ya think about something like this?

2.00 lb Wheat Liquid Extract (8.0 SRM) Extract 22.86 %
2.00 lb Munich Malt (7.0 SRM) Grain 22.86 %
2.00 lb Wheat, Torrified (1.6 SRM) Grain 22.86 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 11.43 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.71 %
0.50 lb Red Wheat (6.5 SRM) Grain 5.71 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.86 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.86 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.86 %
2.00 oz Styrian Goldings [2.90 %] (60 min) Hops 11.8 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 0.9 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
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Old 11-26-2008, 02:21 PM   #13
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curiously..... you say 2lbs of wheat grain.... what kinda grain? Like if I was to buy it from AHS, what should I get? White Wheat? Red Wheat?
Wheat malt. Raw wheat won't convert itself, and Munich doesn't have any diastatic power beyond what is required to convert itself.
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Old 11-26-2008, 03:20 PM   #14
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This is sounding daaaamn interesting, particularly because I'd be fermenting it in my room temp apartment closet. I think this one's next in the pipeline after the 60/-. Keep updating!

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Old 11-26-2008, 04:15 PM   #15
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Quote:
Originally Posted by ApolloSpeed View Post
curiously..... you say 2lbs of wheat grain.... what kinda grain? Like if I was to buy it from AHS, what should I get? White Wheat? Red Wheat?
I used red wheat malt in the recipe.

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What do ya think about something like this?

2.00 lb Wheat Liquid Extract (8.0 SRM) Extract 22.86 %
2.00 lb Munich Malt (7.0 SRM) Grain 22.86 %
2.00 lb Wheat, Torrified (1.6 SRM) Grain 22.86 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 11.43 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.71 %
0.50 lb Red Wheat (6.5 SRM) Grain 5.71 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.86 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.86 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.86 %
2.00 oz Styrian Goldings [2.90 %] (60 min) Hops 11.8 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 0.9 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
that looks ok, albeit a little more complicated than my brew. torrified wheat is good stuff, but not sure it belongs in banana bread. replace all your torrified and white wheat with red wheat and it's looking more like my recipe.

make sure the crystal malt and chocolate malt or british, too...they give it that nice grainy/bready taste.

if you want to go your own way, however, that looks like a fine recipe...i would brew it!
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Old 11-26-2008, 04:20 PM   #16
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temperature is steady at 73°F. i don't think it will change unless we have a heat wave.

i roused the yeast twice, monday night and this morning. shook the hell out of it, let the krausen fall back into the beer and watched it bubble. smells terrific. the krausen has this lovely tan/brown color and the beer has a nice dark reddish-brown hue in the carboy.

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Old 11-26-2008, 05:27 PM   #17
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red wheat it is.


sounds like a wonderful brew!

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Old 11-27-2008, 11:08 AM   #18
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I must make this.
In return for your offering of the recipe -- you shall receive a loaf of my Banana Bread and a round of beers on me in the future.

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Old 11-27-2008, 06:55 PM   #19
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that would be awesome. i love banana bread...haven't had it in years. i could send you a bottle of mine, too, we could do a comparison.

this batch is strictly for bottle conditioning. so is my SMaSH, i'm sending them to family and friends i promised beers but have not yet delivered.

just checked the beer...fermentation is all but finished and it JUST dropped below 70°F. didn't ferment as high as my first batch, but still plenty of banana in the nose. it's going to be consumed very young, too.

i'm going to rack my SMaSH this week and then bottle both of them in about two weeks. they should be ready 4 weeks after. nummy.

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Old 12-04-2008, 01:50 AM   #20
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I'm working on this batch right now. Well.....I made a couple changes, some of it on accident. I poured double the carapils and 60L on accident.

Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.051 SG
Estimated Color: 17.8 SRM
Estimated IBU: 8.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 lb Wheat Liquid Extract (8.0 SRM) Extract 24.39 %
3.00 lb Munich Malt (7.0 SRM) Grain 29.27 %
3.00 lb Red Wheat (6.5 SRM) Grain 29.27 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.88 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.88 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.88 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.44 %
0.50 oz Fuggles [4.30 %] (60 min) Hops 4.5 IBU
0.50 oz Styrian Goldings [2.90 %] (60 min) Hops 3.0 IBU
0.50 oz Fuggles [4.30 %] (5 min) Hops 0.9 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat




whatcha think? Look ok?

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