Magic8Ball
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Munuich Lallemand
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- 2 packs
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.060
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 19
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- 63 deg f 10-14 days
- Tasting Notes
- Creamy banana with gentle clove hints, with a slight toffee/caramel note.
Note: Key to a restrained banana & clove flavor is a low temp for fermentation 63 deg F. Ive tried the crystal 20 upto 1.5lbs & its just too much caramel. .5lbs just adds that hint of caramel and a beautiful golden hue. I got a deal on Tradition hops last year and really prefer them now to Hallertauer Mittelfrueh but you can substitute if needed and get great results.
Ingredients:
8.0 oz Rice Hulls
5 lbs 8.0 oz Wheat Malt, (2.0 SRM)
3 lbs 8.0 oz Pilsner (DURST MALZ) (7.0 SRM)
8.0 oz Caramel/Crystal Malt -20L (20.0 SRM)
Hops
0.50 oz Tradition [6%AA] -Boil 45.0 min Hop 9.6 IBUs
0.50 oz Tradition [6%AA] -Boil 30.0 min Hop 8.0 IBUs
0.25 oz Tradition [6%AA] -Boil 10.0 min Hop 1.9 IBUs
Mash In Add 3.5 gallons of water at 167F (Target Temp 154F)
Mash for 60 min
Fly sparge with 8 gallons water at 168F
Boil 90 Min
Pre Boil Gravity:1.031 SG
Post Boil Gravity:1.046 SG
Cool to 63 deg F
Add oxygen or shake vigorously for 2 min
Pitch 2 packs of properly rehydrated yeast in 63 deg wort
Achieved FG 1.014 in 10 days. Racked to Keg & crash cooled for 24 hrs. Carbed at 14PSI for 1 Week.
Ingredients:
8.0 oz Rice Hulls
5 lbs 8.0 oz Wheat Malt, (2.0 SRM)
3 lbs 8.0 oz Pilsner (DURST MALZ) (7.0 SRM)
8.0 oz Caramel/Crystal Malt -20L (20.0 SRM)
Hops
0.50 oz Tradition [6%AA] -Boil 45.0 min Hop 9.6 IBUs
0.50 oz Tradition [6%AA] -Boil 30.0 min Hop 8.0 IBUs
0.25 oz Tradition [6%AA] -Boil 10.0 min Hop 1.9 IBUs
Mash In Add 3.5 gallons of water at 167F (Target Temp 154F)
Mash for 60 min
Fly sparge with 8 gallons water at 168F
Boil 90 Min
Pre Boil Gravity:1.031 SG
Post Boil Gravity:1.046 SG
Cool to 63 deg F
Add oxygen or shake vigorously for 2 min
Pitch 2 packs of properly rehydrated yeast in 63 deg wort
Achieved FG 1.014 in 10 days. Racked to Keg & crash cooled for 24 hrs. Carbed at 14PSI for 1 Week.
