johnodon
Well-Known Member
I am building my first ever homemade recipe. The plan is to add pureed/liquified bananas but I am not sure where I should do it...the mash or the boil.
Anyone?
TIA!
John
Anyone?
TIA!
John
Adding fruit to a brew
- Thread starter johnodon
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wardenwheat
Well-Known Member
what kid of beer are you making - recipe???
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johnodon
Well-Known Member
I am actually going to try to make a stout that is Chocolate/Banana flavored. My tentative name is "Chocolate Covered Bananas Stout". 
Here is the recipe for a 5.5g batch as I have it right now:
Still very much a work in progress!
John
Here is the recipe for a 5.5g batch as I have it right now:
Code:
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 52.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 7.5 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 11.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 7.5 %
2 lbs Fruit - Pureed Banana (0.0 SRM) Adjunct 8 15.1 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.9 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 6 3.8 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 9 14.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 13 5.3 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 11 8.0 IBUs
1.00 tbsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 14 -John
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johnodon
Well-Known Member
Fits nicely into the Sweet Stout category accoridng to Beersmith (otehr than the color):
EBloom97
Well-Known Member
You know that chocolate malt isn't really chocolate flavored, right? I would throw some actual cocoa in if you want "chocolate and bananas" flavored, but I couldn't say how much as I've never used it myself.
I like the flaked barley if you are using it for an increased mouthfeel/milkshake type dimension, but I would use more than 8 oz. Say 1-1.5 lbs.
I also think a hefeweizen yeast might be good in addition to the banana puree. Hefeweizen yeast in stout is fascinating to me, and it seems like it would really enhance this recipe.
Don't mean to hijack your recipe with my ideas, but I really like the concept. Please post your results.
I like the flaked barley if you are using it for an increased mouthfeel/milkshake type dimension, but I would use more than 8 oz. Say 1-1.5 lbs.
I also think a hefeweizen yeast might be good in addition to the banana puree. Hefeweizen yeast in stout is fascinating to me, and it seems like it would really enhance this recipe.
Don't mean to hijack your recipe with my ideas, but I really like the concept. Please post your results.
wardenwheat
Well-Known Member
I would say, even though never using bananas before, to add it in the secondary also. Fruit has a pretty delicate flavor and adding it to the boil would probably produce a flavor not like the raw fruit. How much is biggest question.
I made a raspberry wit and added 3 lbs of frozen pureed raspberries to it and it was almost too much. Likewise I added 9 lbs of peach puree to a hefe and it was barely noticable - both in the secondary. Good luck
I made a raspberry wit and added 3 lbs of frozen pureed raspberries to it and it was almost too much. Likewise I added 9 lbs of peach puree to a hefe and it was barely noticable - both in the secondary. Good luck
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johnodon
Well-Known Member
Great recommendations guys!!! Thanks a mil.
John
John
