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Old 12-14-2012, 12:50 PM   #1
NicoleBrewer
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Default Banana Bread Dunkelweizen Recipe

So this past weekend I brewed up a beer im excited to try. The recipe is:

3 lbs. German Wheat
2 lbs. Muntons Crystal 60L
2 lbs. Weyermann Light Munich
1 lb. Weyermann Pilsner
1 lb. Weyermann CaraAmber
8 oz. Briess Chocolate Wheat
8 oz. Flaked Oats

1/2 oz. Crystal (60 minute boil)
1 oz. Saaz (10 minute boil)

Wyeast Weihenstephan

I mashed it at 155 for 1 hour, and im fermenting between 70 and 75 to bring out more banana flavor from the yeast. Any comments or ideas on if itll come out ok? Should I use banana extract before bottling, or will the fermentation temp and yeast impart enough banana flavor?

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Old 12-14-2012, 01:18 PM   #2
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I'm interested for others to chime in. Sounds delicious

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Old 12-14-2012, 02:56 PM   #3
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Maybe some biscuit malt to add a bready flavor?

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Old 12-14-2012, 04:43 PM   #4
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The guy at my LHBS gave me the CaraAmber saying it was just another name for the biscuit malt

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Old 01-07-2013, 04:11 PM   #5
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Curious how this came out.. Was drinking a chocolate stout and then had a banana.. then all of a sudden a voice in my head said.. you know. Bananas are mainly sugar, it should be fermentable.. and you like the flavor of chocolate and banana.. and you like chocolate stouts and....

Well my mind drifted from there to this thread.

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Old 01-07-2013, 04:30 PM   #6
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I just bottled it last night. I tried a sip of it, and although it tastes delicious the yeast didn't give off any banana flavor. At least none that I could detect. I'm not sure what happened, because I fermented it at the higher end of the temp spectrum.

My LHBS suggested I didn't use real bananas because the yeast would give off that flavor, but next time I'll use either bananas or banana extract. Oh well, it'll still be delicious!

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Old 01-07-2013, 04:47 PM   #7
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Here'a a recipe I'm going to try this week for a dunkel

5 lbs. Weyermann Dark Wheat malt
3.5 lbs. German Pilsner malt
1 lbs. German Dark Munich malt
0.5 lbs. Weyermann Caramunich II
0.25 lbs. Special B

1 oz Tettnang (60 min)

3068 Weihenstephan Weizen

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Old 01-07-2013, 04:51 PM   #8
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Quote:
Originally Posted by NicoleBrewer View Post
The guy at my LHBS gave me the CaraAmber saying it was just another name for the biscuit malt
Weyermans's CaraAmber is just a trademark name for their version of biscuit malt.
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Old 01-07-2013, 04:53 PM   #9
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Quote:
Originally Posted by NicoleBrewer View Post
I just bottled it last night. I tried a sip of it, and although it tastes delicious the yeast didn't give off any banana flavor. At least none that I could detect. I'm not sure what happened, because I fermented it at the higher end of the temp spectrum.

My LHBS suggested I didn't use real bananas because the yeast would give off that flavor, but next time I'll use either bananas or banana extract. Oh well, it'll still be delicious!
Awesome..

I would think real bananas would give a more authentic flavor... and if the high temp fermenting gave a bit more so be it.

Think about it..

Fresh Banana Bread with REAL Bananas.. YUMMY..

With Banana Extract.. OK..

I will say the batch of Milk Stout I did that I mistakenly boiled a whole bag of fresh real vanilla in tastes a lot smoother and better than Ports I have had that have used extracts. The extra vanilla really brought out the flavor of the Chocolate malts..

I'm thinking for S&Gs, throwing in some Bananas with my Vanilla in the next Milk Stout.. Chocolate, Vanilla and Bananas.. that sounds good. The added sugars should also boost the ABV too
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Old 01-07-2013, 06:28 PM   #10
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Quote:
Originally Posted by NicoleBrewer View Post
I just bottled it last night. I tried a sip of it, and although it tastes delicious the yeast didn't give off any banana flavor. At least none that I could detect. I'm not sure what happened, because I fermented it at the higher end of the temp spectrum.

My LHBS suggested I didn't use real bananas because the yeast would give off that flavor, but next time I'll use either bananas or banana extract. Oh well, it'll still be delicious!
Maybe carbonation will help bring it our more.
I did a hefe last year and I kept the fermenter cool because I wanted the phenolic flavor. After I got it bottled and it sat for a while the banana came through anyway.
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