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Old 12-27-2012, 08:23 PM   #281
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I'm getting ready to make this. I have read through all 28 pages and there was a lot of side chatter. From reviewing all the back and forth I believe I have the originall recipe figured out.

one8tvw can you review and comment if I got it right??

Bananas Foster Creamy Ale (All Grain)

(2 weeks prior to brewing infuse 8oz Sailor Jerry with 2 vanilla beans (split))

10.00 lbs Briess 2-Row Brewers Malt
1.00 lbs Oats, Flaked
2.00 lbs Caramel/Crystal Malt - 10L
1.00 lbs Briess Corn, Flaked, Yellow

Mash @ 152.0°F for 60 min
Mash Out @ 168.0°F for 15 min

Bring to a boil

1.00 ozs (12.42) Saaz 60 mins
2.00 cup Dark Brown Sugar 20 mins Boil
2.00 each Vanilla Bean (split) 20 mins Boil (Save Rum for Secondary)
0.50 ozs (2.25) Saaz 10 mins

Cool to pitching temperature (Expected post boil SG = 1.070)

Pitch 1.0 pkg California Ale White Labs 0001

Primary 7 days (Use blowoff tube)
(Note: after 7 days the gravity was 1.010.)

Combine 5.00 lb peeled Bananas and the 8 oz Sailor Jerry Rum (that had the vanilla bean soaking in it) in a sanitized blender.
Funnel mixture into Secondary, rack beer onto mixture and add blowoff tube

(Combine 4oz of Rum and 1 Vanilla Bean (Split) and set aside)

(Note: after 7 days in the secondary the gravity was back down to 1.010)
After 7 days in secondary add the Vanilla Bean that has been soaking in the Rum. (Save Rum for Bottling)

After 14 Days in Secondary (total) rack to tertiary for another 7 days then bottle

For bottle priming
Mix 4oz Table Sugar, 1oz Light Brown Sugar, 4oz Vanilla Infused Rum & 16oz Water
Bring to a boil, boil 1 min, cool. Add beer from tertiary and then bottle.

Bottle condition approximately 2 months.

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Old 12-28-2012, 04:27 AM   #282
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I can't believe how clear this came out. The clearest beer I've ever brewed. It's still a bit early. Needs another week or 2 in the bottle. I bottled one week ago today, but couldn't help but try one when I noticed how clear it was. Banana definitely sticks out with hints of the rum and vanilla. I cant wait til it gets a nice foamy head going on. Cheers!

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Old 12-28-2012, 08:18 PM   #283
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Just an FYI, this one is taking a little longer to bottle carbonate. It's been 2 weeks and not quite there yet. Probably the higher ABV from the rum. Tasting good though, going to give it another week or two.

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Old 12-29-2012, 02:16 AM   #284
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How about putting a SMALL touch of lactose in this beer? How do you think it would change it? Would it be too sweet?

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Old 12-30-2012, 11:40 AM   #285
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how about posting a picture on how clear it came out? Where would you say the color falls?

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Old 01-09-2013, 07:47 PM   #286
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Anyone thought of using WL029 Kolsch yeast with this? LOVE this yeast and white labs rates is a 4(same as OP's suggested yeast) in a cream ale.

http://www.whitelabs.com/beer/Styles-Ale.pdf

*Edit, I just read the entire post and must have missed if this is 5lbs peeled...or 5lbs w/ the peel on of bananas?

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Old 01-10-2013, 11:52 AM   #287
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5 lbs peeled bananas.

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Old 01-10-2013, 12:54 PM   #288
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Quote:
Originally Posted by dallasdb View Post
Question: Why did you freeze the bananas?

freezing the fruit helps to rupture the cellular walls. this aids at getting all the juice you can from them. as for bananas it helps as the OP said to ripen them & makes them smoother due to cell repture. not much liquid in bananas!

just ask a monkey!

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Old 01-10-2013, 12:59 PM   #289
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Quote:
Originally Posted by one8tvw View Post
Banana is no longer floating on the surface.

wow! this looks like a mead i vinted with 20 lbs of fresh mangos puree.

i lost about a gallon of must from all the fruit residue not preciptating out.

next time i'll use a fining agent.

how are you gonna deal with the fruit residue?....cold crash?
at the time i did my mead i had no capability for CC.


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Old 01-10-2013, 01:06 PM   #290
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Quote:
Originally Posted by gizmodog51 View Post
wow! this looks like a mead i vinted with 20 lbs of fresh mangos puree.
That must have been an expensive mead...20lbs of mango puree!!
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