Caramel/Roasted nut flavors??

Scotty_g said:

Good on your for asking and wondering, and realizing that it's still a good beer, just not the one you were shooting for. That's how brewers improve and/or innovate.

I can't think of anything else - probably caramelization. You'll get more banana/clove if the fermentation temperature is on the higher side of the yeast's preferred range...68 is fine to pitch but will give you a more subdued banana/clove if that's the main ferm temp.

Boil a larger volume or add 2/3 of the LME with 15 minutes to go, and ferment warmer.

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strangegreenman said:

Extract brew often are a little darker than AG brews, but it shouldn't matter all that much. What may have happened is melanoidin formation during your boil. If your boil was small (2-3 gallons), your wort was concentrated enough to caramelize. Furthermore, if you added the malt extract over a hot burner, it may have slightly scorched as you mixed poured it in.



Something completely different that I don't know about may have happened.



I'm glad you still like the beer, though! Good luck~!



Oh, right, what yeast did you use? 'American Hefeweizen' strains make a subdued banana/clove character. I am currently making a Sahti beer with Wyeast 3068 and fermenting warm (70*F-75*F room temperature near the woodstove), which is a good way to boost banana esters.

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