Banana Bread Holiday Ale
What do you think of this recipe. I am going to try it with the yeast cake that will be available in 3 days.
Recipe Type: All Grain
Yeast: Wyeast Weihenstephan 3068 with 500ml starter
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): none
This ale utilizes the sweet banana esters of the Wyeast Weihenstephan yeast to bring out a smooth, banana bread taste. The flaked oats give a soft mouthfeel. The specialty grains give a hint of nutty bread. This will be the Edwort's Apfelwein of Spiced Holiday Brews.....or not.
No real bananas will be harmed making this beer, although they can be used in the secondary at your discression.
8 lbs. American 2-row
2 lbs flaked oats
1 lb. biscuit malt
1 lb. honey malt
.25 lbs. crystal 90 (optional for raisin banana bread)
1 oz. Mt. Hood 60 minutes
1 teaspoon vanilla extract into secondary
1/2 teaspoon of almond or walnut extract into secondary
1/2 teaspoon cinnamon into secondary
Wyeast Weihenstephan 3068 with 500ml starter
Mash at 154 for 60 minutes
Ferment near 72° for 10 days.
No secondary fermentation
Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)
"Save your sack; Brew in a Bag"
Last edited by McTarnamins; 10-25-2007 at 02:42 AM.