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Old 05-05-2008, 09:39 AM   #11
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One more n00b question, you boil the bananas and then mash them, and then put them in the fridge? Why do you boil them to begin with?

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Old 05-05-2008, 11:53 AM   #12
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I was told I should boil them to get rid of any wild yeast or germs that might be living in them. Maybe it doesn't apply to to bananas because of the skin they have, but I'm always overly cautious when I'm brewing. I then throw it in the fridge because I don't want to add that much boiling hot water to my beer.

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Old 05-06-2008, 03:00 AM   #13
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F--k - God damn chair has pinched my finger again. Its wobblely loose and a pinch hazzard. Frickin' Motel 8....

I didn't bother with my Banana Cream Ale. I added mine in the 2ndary where yeast and abv is king!!!

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Old 12-04-2008, 02:46 PM   #14
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SewerRanger's recipe inspired me to try something like this yesterday, but I changed quite a few things. Should be done & kegged by Festivus. I'll let everyone know how my version turned out.

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Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

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Old 12-04-2008, 04:07 PM   #15
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What did you change?

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Old 12-07-2008, 06:15 PM   #16
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Default Here's my Choc-banana Hefe recipe:


Extract w/ grain recipe

.5 lb Cara-Pils
.25 lb Special B

1.5 lbs Wheat DME @ 60 min.
1 lb honey
4.5 lbs Wheat DME @ 20 min.

.5 oz Sterling & 4 oz cocoa powder @ 60 min.
.5 oz Sterling & 4 oz cocoa powder @ 20 min.

1 t Irish Moss @ 15 min.
.5 t yeast nutrient @ 10 min.

4 lb(pre-peeled) banana's added @ flame out
More mashed banana's in the secondary (maybe)

White Labs WLP300

I did the same thing you did with the bananas...cut, boiled, chilled & mashed. Then added them @ flame out to help bring down temp quicker.

Don't know if I"m going to add more bananas in the secondary...that'll be a decision based on tasting @ 1st racking.
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Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

Brewed:
2008 - 65 gallons
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Old 12-08-2008, 12:24 PM   #17
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Let me know if you can get the chocolate flavor to come out. I never could. I even ended up dumping a bag of chocolate chips (12oz) @ 60 minutes and still nothing. It tasted so damn good without the chocolate I just gave up.

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Old 12-08-2008, 05:07 PM   #18
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Will do. I made a Chocolate Stout last year for Festivus and it had a great chocolate flavor...and I only used 6 oz in that batch. It already smells great in the primary...can't wait.

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Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

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2008 - 65 gallons
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Old 01-23-2009, 12:53 AM   #19
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I have this going in my primary now with very little variation. Has anyone ever had a Bananaweisen in Germany where they add the banana syrup to weissbiers? I'm wondering how they compare. I'm making this batch for my wife because she misses those...

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Old 01-23-2009, 12:58 AM   #20
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Quote:
Originally Posted by Kass_Brauhaus View Post
I have this going in my primary now with very little variation. Has anyone ever had a Bananaweisen in Germany where they add the banana syrup to weissbiers? I'm wondering how they compare. I'm making this batch for my wife because she misses those...

I think you mean Berliner Weisse. These are sour beers that need syrup to cut the sourness.

My guess is no. You would need this yeast strain.

Quote:
3191 Berliner-Weisse VSS Jan-Mar 2008. Includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and a unique Brettanomyces strain from a now defunct brewery in Berlin imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: 75-77%. Flocculation: low. Optimum temp: 55°-68° F
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