scinerd3000

Recipes 

used the wlp029 and this needs some definite tweaking. i fermented to hot and got some off flavors. I cooked bacon and steeped it in 99 bananas to leech the flavor....mistake number 2. Tasted ass nasty without the bacony flavor i was looking for. maybe the next ime ill try some smoked malt instead..... has potential believe it or not but wasn't as i pictured it. version 2.0 coming eventually.....feel free to tweak it and try

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scinerd3000

Recipes 

Version 2.0 In the works....Thoughts?

Here's the recipe im thinking....Changed completely from last time:
Elvis Beer- Bacon Banana and Peanut butter Porter

Batch Size: 5.50 gal
Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.02 %
3.00 lb Smoked Malt (9.0 SRM) Grain 20.34 %
1.00 lb Caramel/Crystal Malt - 60L (40.0 SRM) Grain 6.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.78 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.39 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.0 IBU
0.50 oz Cascade [5.50 %] (60 min) Hops 8.1 IBU
2.00 items PB2 (Powdered Peanutbutter) (Boil 10.0 min) Misc

Mash @ 152 for 60 minutes for light-medium body
Wlp001 cal ale yeast or wlp029 kolsch yeast

Cook 2# of bacon and render fat- add to vodka and let sit for 2 weeks, then add to secondary along with either bananas or banana wine i have left over.

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Jaimez

Recipes 

Thats A LOT of smoked malt. I myself havnt used smoked malt before but i have heard you dont need very much at all. like 4-8oz in a 5 Gallon batch.

I would go with bananas instead of the wine. And I'd definitely add some Oats.

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MONK
Kegged - Scott 70
Bottled -
Fermenter -
Secondary -
On Deck - That's My Rye, Rye bitters
Future Brew - Graf

scinerd3000

Recipes 

would be using rauch malt- not peated which is gnarly strong one....either way havent used it before- is 3# a alot for rauch malt? I figure it will bring out the smoke in the bacon...

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scinerd3000

Recipes 

Screw it...ordered the grain and PB2. Gonna go with the rauch malt and rack bacon vodka into secondary to supplement smokey flavor. Bananas are going in the boil since i don't care about pectin haze.....will post back Version 2.0 results

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bourgeoisbee

Recipes 

+1 on using marris otter instead of 2-row. The sweetness and body are needed in something like this. This is going to be a late Elvis beer. Big and over the top.

scinerd3000

Recipes 

Haha yes it is! As for the marris otter- the flaked barley should add some body and keep in mind im going to be boiling bananas which will ferment down to almost a carmel sweetness. Plus there is a pound of crystal 40L. Between the three I'm crossing my fingers that i will be ok. The whole damn beer is a shot in the dark because its so odd.....well see what happens. I can always do Marris for V2.1

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scinerd3000

Recipes 

6 gallon batch @ 70% efficiency....collected 6.75 gallons at 1.062 SG....Threw in a 700ml thick slurry of wlp029. Banana in the mash for good measure...

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.02 %
3.00 lb Smoked Malt (9.0 SRM) Grain 20.34 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.78 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.39 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
1.00 oz Cascade [5.50 %] (60 min) Hops 15.3 IBU
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 23.7 IBU
2.00 items PB2 (Powdered Peanutbutter) (Boil 10.0 min) Misc
8.38 items Bananas-Ripe (Secondary 7.0 days) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14.75 lb
Sparge Water: 3.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.18 qt of water at 166.6 F 155.0 F

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mwmoose152

Recipes 

Really freaking curious how version 2 will turn out! I've never thought of PB banana beer, but i must say it sounds delicious!

scinerd3000

Recipes 

Made a rookie mistake- came down and saw no activity, no krausen, nothing for 3 days and without checking gravity, pitched a starter of wlp005 British ale yeast....oops! Still no acitvity and so i figured i was going to try some dry nottingham and checked gravity right beforehand and it had attenuated although not sure which yeast did the job...! 1.062 down to 1.016....6%, almost fully cleared and taste green but great. Excited to see how this keeps coming through...peanutbutter even with 2 full jars is subdued and slightly underwhelming. I am hoping as the beer fully attenuates and cleans up within the next week or so that more peanutbutter comes out. Contemplating adding more but i will wait and see.

Up next: rack onto mad amounts of banana's (not sure green, yellow or ripe or black)....Thoughts on this one? Think 8 will be enough...guessing maybe more considering 8 bananas would probably be under 2# for a 6 gallon batch....?

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