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Old 01-23-2009, 11:58 AM   #21
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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...
That sounds pretty good actually. I never had that in Germany though. I can up with this idea after having a drink in New York where they dropped a shot of 99 bananas into a plain Hefeweizen. I feel in love with that drink and wanted to try my hand at making something that tasted like that.
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Old 01-23-2009, 03:34 PM   #22
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Pyro,
How'd the beer turn out?

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Old 01-26-2009, 05:15 PM   #23
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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.
Sounds similar, but not exactly the same. I only saw it in a few places in Freiberg, Sachsen, and they definitely didn't call it a Berliner. It was just a run-of-the-mill weiss (not too sour), but they did, in fact, pour copious amounts of banana syrup in it. To me it was waaaaaay too sweet, but she liked it and it seemed to be kind of en vogue.


Still in primary--it smells WONDERFUL though.
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Old 01-26-2009, 05:26 PM   #24
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Originally Posted by Kass_Brauhaus View Post
Sounds similar, but not exactly the same. I only saw it in a few places in Freiberg, Sachsen, and they definitely didn't call it a Berliner. It was just a run-of-the-mill weiss (not too sour), but they did, in fact, pour copious amounts of banana syrup in it. To me it was waaaaaay too sweet, but she liked it and it seemed to be kind of en vogue.


Still in primary--it smells WONDERFUL though.
Did they call it a Radler(sp?)? I was in Frieburg and they made several beer/syrup combos of different flavors and they were all called Radlers.
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Old 01-26-2009, 05:29 PM   #25
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How about using Wyest 3068 for some banana taste?
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The place by my house (Maryland Home Brew) only sells White labs yeast.
Wyeast 3068 and White Labs 300 are the same. I would jack up the temps to let it ferment in the 72-74 range and you will get a bunch of banana ester flavoring
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Old 01-26-2009, 05:53 PM   #26
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Did they call it a Radler(sp?)? I was in Frieburg and they made several beer/syrup combos of different flavors and they were all called Radlers.
Ah, no. But I was in FreiBERG, not FreiBURG (Freiberg is the smaller of the 2 and over in Saxony near the Czech border). I'll ask the wife though--she actually speaks German instead of my pretending.
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Old 03-19-2009, 01:46 PM   #27
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Default Bananilla Ale


hey all,
Ive been checking this thread for a while, and trying to formulate my own. I wanted to add some vanilla flavor to it also, so im throwing in 2 split vanilla beans into the secondary. Also, I have some nottingham sitting in my freezer and wanted to see how that'll work out...much higher abv im sure, but also allow for the varying flavors to shine through. Let me know what you think.

Bananilla ale


-10lbs pale LME
-4oz biscuit malt
-4oz crystal 10
-6oz roasted barley
-.27 oz magnum (14.4aa) at 60mins
-.5 oz perle (8.2aa) at 20mins
-1t irish moss at 15mins
-1T yeast nutrient at 0mins

-nottingham yeast

-4lbs banana in primary for one week

-2lbs banana in secondary with 2 split vanilla beans for 2 weeks

carb with 3/4 cup corn sugar

cheers

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Old 03-19-2009, 02:01 PM   #28
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Sounds tasty, let me know how it works out.

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Old 04-12-2009, 02:47 PM   #29
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How long did you steep the grains?

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Old 05-07-2009, 02:44 AM   #30
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Default steeping


I always do 2 steepings for 15 minutes each. Makes sure to get all of that good flavor out...sorry for the long delay in the response.

So I bottled a couple weeks back, but tried one maybe 2 weeks after bottling, and it really needed more time to carb, and for the flavors to soak in.

I do want to express though that I was expecting more banana flavor...BUT, I did something very different that might have affected the banana's play in the brew. In the secondary, While the banana floated at the top of the carboy, I gave the entire carboy a couple good spins, kind of swooshing it all around and down. I did this maybe 2 times a day, sometimes everyday, sometimes every couple of days. But I noticed that right after swooshing it around, the yeast started feeding like crazy and the banana started fizzing, bubbling through the airlock crazy-like for another 5 minutes or so. Eventually, after a week or so, it was as if the yeast was completely eating up the banana, as the volume of banana floating at the top considerably decreased by the end of the secondary.

So here was the final recipe

Bananilla ale

-10lbs pale LME
-4oz biscuit malt
-4oz crystal 10
-6oz roasted barley
-.26 oz magnum (14.4 aa) at 60mins
-.5 oz perle (8.2aa) at 17mins
-1t irish moss at 15mins
-1T yeast nutrient at 0mins

-nottingham yeast

-4lbs banana in primary

-2lbs banana in secondary with 2 split vanilla beans

Sg: 1.072
Fg: 1.016

But the alc. Is probably much higher because the added bananas seemed to act as extra sugar for the yeast, especially during the secondary where the banana was reduced to pulp from constant mixing/swooshing. Though the banana from the primary was no less banana-like.

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