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Old 04-23-2010, 12:58 PM   #1
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Default Brewing Wheat Beer with Intensive Banana Aroma MAY/JUNE 2010 Zymurgy

Brewing Wheat Beer with Intensive Banana Aroma
MAY/JUNE 2010 Zymurgy
By Michael Eder
A master brewer educator at the Doemens Academy in Munich offers a specific mashing procedure for creating a wheat beer with a signature banana aroma.


Any one read this article yet? Or Use the technique. About making very strong bannana flavor wheat beers.

It spoke of step mashing then separating the mash into two mashes one thick and one thin, raising the temp of the thick, then combining the two back for mash out and sparging.

I will edit this later with the actual technique in the article.

I would like to try this, but seems difficult as I batch sparge in an igloo cooler. Any one have some recommendations on step mashing for the folks who batch sparge?
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Old 04-24-2010, 03:26 PM   #2
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mash low at 86F for 30 min (increasing maltose enzyme / glucose concentration)

then 25-30% of the mash is separated (thick mash)

thick mash heated to 144F and thin mash remains at 86F for 30 min

then mix back together which should amount to 104F
(most critical step w/ maltose active and producing glucose for next 30min)

skipping B-amylase rest mash should be heated to 162F to activate the a-amylase (30min)

check for iodine reaction and reheat to transfer temp of 172F

camera phone pic of figure 1

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Old 04-25-2010, 06:58 PM   #3
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Mash in a little thicker than you usually do (less water per pound), so you can add boiling water to raise from 104 to 162 with boiling water.

To heat the 'thick' mash, scoop some out with a strainer or small pot and heat it to 144 on the kitchen stove.

Use a mash calculator to figure out water amounts that will work for your system.

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Old 04-25-2010, 07:55 PM   #4
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I read this too and am interested in trying it. However, i don't understand 1 thing. I get the mash schedule, but the article says to use a larger water:grain ratio than normal (5:1). By this, i figure if you're using 10 lbs of grain for a normal 5 gallon batch- that would be 50 quarts of water- which is over 11 gallons of mash water........How the hell does this translate into a 5 gallon batch. Also, what about sparging? how can you after using 11+ gallons. This would also translate into a 4 hour boil just to get it down to 5 gallons.

Any help? Am i missing something?

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Old 04-25-2010, 10:01 PM   #5
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Quote:
Originally Posted by mhot55 View Post
I read this too and am interested in trying it. However, i don't understand 1 thing. I get the mash schedule, but the article says to use a larger water:grain ratio than normal (5:1). By this, i figure if you're using 10 lbs of grain for a normal 5 gallon batch- that would be 50 quarts of water- which is over 11 gallons of mash water........How the hell does this translate into a 5 gallon batch. Also, what about sparging? how can you after using 11+ gallons. This would also translate into a 4 hour boil just to get it down to 5 gallons.

Any help? Am i missing something?
5:1 liters:kg
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Old 04-25-2010, 10:12 PM   #6
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didn't say i was the sharpest tool in the shed...just a tool

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Old 05-07-2010, 09:37 PM   #7
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It may be referring to 5 lbs of water to 1 pound of grain or vice versa. Need to read the article carefully.

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Old 05-08-2010, 12:17 AM   #8
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Quote:
Originally Posted by Brickhouse View Post
It may be referring to 5 lbs of water to 1 pound of grain or vice versa. Need to read the article carefully.
It'd be qts/lb. That's the typical ratio that is set in recipes, if they're in US measurements.

Edit: But that article is all in Celsius. So probably liters/kg.
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Old 05-08-2010, 11:01 AM   #9
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Can anybody post this article possibly......

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Old 12-22-2011, 10:54 PM   #10
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Default Banana Wheat

So, i used this technique with the below recipie and was SHOCKED at the strong banana flavor and aroma. Amazing. I underpitched the package of Yeast. I used 1/2 the pack only and kept the primary at 85F for 1 week. Bottled with Corn Surgar. Shocked at how well it worked. It tastes very similar to Weihenestephaner Wheat. Medium Bodied, strong banana flavor with a lingering clove taste at the end. My best wheat yet. Oh and this is my first post!

Ingredients

German wheat Malt, Ger (2.0 SRM) 49.8 %
Pilsner (2 Row) Ger (2.0 SRM) 26.3 %
Wheat, Torrified (1.7 SRM) 12.0 %
Caramel/Crystal Malt - 40L (40.0 SRM) 4.8 %
Wheat Dry Extract (8.0 SRM) Dry Extract 5 7.2 %
11.00 g Hersbrucker [3.10 %] - Boil 60.0 min Hop 6 9.7 IBUs
Weihenstephan Weizen Only 1/2 the pack added

I did this for the mash:
30 min at 30C
then removed 1/3 and added hot water to bring to 65c
SO, at this poiint..Two batches.. One at 30C and one at 65C: 30 min at this temp for both
Then mixed back together to get 40C for 30 min
Then increased to 70C skipping 60C: 20 min

Sparged with 85C water

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