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Old 10-20-2011, 12:29 PM   #1
Brewskii
 
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May 2011
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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

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.


 
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Old 10-20-2011, 01:36 PM   #2
shutupjojo
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Wow ! I say go for it. Not a big banana fan myself but with that mash temp and grain profile should turn out nice . I'd probably replace the dextrine with some wheat or something but that's just me. Let us know.

 
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Old 10-20-2011, 01:50 PM   #3
Brewskii
 
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Quote:
Originally Posted by shutupjojo
Wow ! I say go for it. Not a big banana fan myself but with that mash temp and grain profile should turn out nice . I'd probably replace the dextrine with some wheat or something but that's just me. Let us know.
Yea, this is a sticking point w/me. SWMBO hates the just thought of it (wheat beer) and I am also trying to use a wheat beer yeast with no wheat in the grain bill to prove I can and to see what happens. Most of the other recipies like this use it. I don't like the astringency and don't want it to mask the nutty-ness of the MO

 
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Old 10-20-2011, 04:55 PM   #4
shutupjojo
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Great. This sounds really good.

 
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Old 10-20-2011, 07:52 PM   #5
turkeyjerky214
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Please post how this turns out. I've got a Banana Bread Ale recipe that I've been working on based off of someone else's. Probably won't get around to it for another month or two so I'd love to hear what you think of this one before I take a stab at it.

Not sure how much banana flavor you'll get out of adding them to the mash, but that's definitely an interesting approach. I really like your idea of using 99 bananas with the vanilla beans instead plain vodka.

Definitely let us know how this turns out.
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Old 10-21-2011, 02:14 AM   #6
Brewskii
 
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Count on it. This is an experiment I won't keep to myself.

 
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Old 10-22-2011, 06:36 PM   #7
Brewskii
 
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Picking up the ingredients for this this weekend. Brew day should be either next weekend or the weekend after. That is, if I don't do my IIPA first

 
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Old 11-04-2011, 02:50 AM   #8
Brewskii
 
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Scaled this via Brew Smith to 1 Gal and am going to brew this weekend on my pilot system BIAB-style.
Bananas will be extra-ripe for the mash. Considering adding one to the secondary... We'll see

 
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Old 11-08-2011, 11:20 AM   #9
Brewskii
 
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Brewed in yesterday! Used one banana in mash,'baked until juices ran out and got carmel brown (30'min). I split it Down the middle but I think I will make smaller chunks next time because even after the protien rest it was still intact although it was softer. By end of conversion it was basically gone. The Wort smelled just like banana nut bread! That is until the hop addition (0.06 oz of 14% AA bittering to 11-12 IBU) and then it was not noticeable behind the hops. Think I may up the bananas in the mash as well.'this had good results but it was subtle.
It's fermenting in my warm kitchen with a re-usable hand warmer type heat pack leaning on it. I'm shooting for 75 but I think warm is the best I can hope for with such a small volume.
Will post brewday pics soon.

 
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Old 11-08-2011, 10:20 PM   #10
turkeyjerky214
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can't wait to hear how it turns out
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Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Fermenting: Märzen
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager

 
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