Brewskii
Well-Known Member
Been looking and lurking trying to find a good Banana bread recipie and found a few threads. Here's mine...BTW, Props to all who have gone before me...havent tried this yet but will be brewing it up in the next month or so...if you see somthing you dont like or looks crazy, please post. It is banana beer though , so its supposed to be a little crazy:cross:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Brewskii's Banana Bread Ale
Recipe Specifications
--------------------------
Boil Size: 7.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.70 gal
Estimated OG: 1.061 SG
Estimated Color: 7.4 SRM
Estimated IBU: 11.6 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1(?) lbs Fruit - Banana (0.0 SRM) Adjunct 9 7.1 %
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 71.4 %
1 lbs Victory Malt (25.0 SRM) Grain 4 7.1 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 7.1 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.1 %
0.25 oz Nugget [13.00 %] - Boil 60.0 min Hop 5 11.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 8 -
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 14 lbs
----------------------------
Protein Rest 140.0 F 30 min
Saccharification 158.0 F 60 min
Mash Out 170.0 F 10 min
Sparge: Fly sparge at 168.0 F
Notes: Peel, cut lenthwise, and roast 5 ripe (over-ripe) Banana's in 325 Deg F oven for 30 min or until just browned on top.
let cool and add to the mash. protien rest will help to saccharify the starchy bits.
------
Pitch with WLP300 (NO STARTER -underpitch is OK -no more than 1 vial)
Primary for 7 days @ 75 Deg. F
Secondary on Vanilla Tincture (2 Whole Vanilla Beans (split and scraped) in 1 cup over proof Banana Rum (99 Bananas or similar). Secondary for 7
days at 75 Deg F.
cold crash to 68 for 7 days for brightening.
Bottle with 5.75 OZ Honey as priming sugar dissolved and boiled in 1 cup water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Please note that it is my belief that the banana ester will disipate with aging so the ferm profile is fast and hot.
Once I get it in the bottling bucket I will assess the need to add Flavored extracts of Banana and/or Walnut. Adding as needed. That may add some Chemical-funk so it will be used as a last resort.
The honey priming sugar is for fun...I dont expect to get much of a honey note as it is cosumed by the sugar but it will be more than if i didnt use it at all.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Brewskii's Banana Bread Ale
Recipe Specifications
--------------------------
Boil Size: 7.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.70 gal
Estimated OG: 1.061 SG
Estimated Color: 7.4 SRM
Estimated IBU: 11.6 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1(?) lbs Fruit - Banana (0.0 SRM) Adjunct 9 7.1 %
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 71.4 %
1 lbs Victory Malt (25.0 SRM) Grain 4 7.1 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 7.1 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.1 %
0.25 oz Nugget [13.00 %] - Boil 60.0 min Hop 5 11.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 8 -
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 14 lbs
----------------------------
Protein Rest 140.0 F 30 min
Saccharification 158.0 F 60 min
Mash Out 170.0 F 10 min
Sparge: Fly sparge at 168.0 F
Notes: Peel, cut lenthwise, and roast 5 ripe (over-ripe) Banana's in 325 Deg F oven for 30 min or until just browned on top.
let cool and add to the mash. protien rest will help to saccharify the starchy bits.
------
Pitch with WLP300 (NO STARTER -underpitch is OK -no more than 1 vial)
Primary for 7 days @ 75 Deg. F
Secondary on Vanilla Tincture (2 Whole Vanilla Beans (split and scraped) in 1 cup over proof Banana Rum (99 Bananas or similar). Secondary for 7
days at 75 Deg F.
cold crash to 68 for 7 days for brightening.
Bottle with 5.75 OZ Honey as priming sugar dissolved and boiled in 1 cup water.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Please note that it is my belief that the banana ester will disipate with aging so the ferm profile is fast and hot.
Once I get it in the bottling bucket I will assess the need to add Flavored extracts of Banana and/or Walnut. Adding as needed. That may add some Chemical-funk so it will be used as a last resort.
The honey priming sugar is for fun...I dont expect to get much of a honey note as it is cosumed by the sugar but it will be more than if i didnt use it at all.