FishinDave07
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3068 Weinhenstephan
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.054
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 16
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- I would recommend a tertiary next time
- Tasting Notes
- Its Bananas!
I love this beer. 
I wanted intense banana aroma and flavor so i added 6lbs of bananas to the entire batch. After 3 weeks in the bottle it has a Gerber baby food banana smell and taste but with a thin body. After 2 months in the bottle the banana flavor lessens and honey is very prominent. Mash this beer at 154*F
Malt Bill:
6 lbs German Pilsner
5 lbs Wheat Malt
8 oz Victory
Hops:
.60 oz EKG at 60 mins
.40 oz EKG at 10 mins
Yeast:
I fermented with Wyeast 3068 at ROOM TEMPERATURE, so about 76 ambient to achieve banana phenols and esters.
Fruit:
3lbs 3 oz Ripe Bananas, peeled, frozen, thawed added to the primary
3lbs 3 oz Ripe Bananas, peeled, frozen, thawed added to the Secondary
The Funk
Here is a link to the brew day:
I wanted intense banana aroma and flavor so i added 6lbs of bananas to the entire batch. After 3 weeks in the bottle it has a Gerber baby food banana smell and taste but with a thin body. After 2 months in the bottle the banana flavor lessens and honey is very prominent. Mash this beer at 154*F
Malt Bill:
6 lbs German Pilsner
5 lbs Wheat Malt
8 oz Victory
Hops:
.60 oz EKG at 60 mins
.40 oz EKG at 10 mins
Yeast:
I fermented with Wyeast 3068 at ROOM TEMPERATURE, so about 76 ambient to achieve banana phenols and esters.
Fruit:
3lbs 3 oz Ripe Bananas, peeled, frozen, thawed added to the primary
3lbs 3 oz Ripe Bananas, peeled, frozen, thawed added to the Secondary
The Funk
Here is a link to the brew day:
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