::updated on 1/07/12::
I recently decided, with the influence of the wife, to make a "banana" beer. So after some wandering the boards this is what i came up with.
I will be updating regularly.
Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 71.43 % Briess 2-Row Brewers Malt 60 mins 1.037
1.00 lbs 7.14 % Oats, Flaked 60 mins 1.037
2.00 lbs 14.29 % Caramel/Crystal Malt - 10L 60 mins 1.035
1.00 lbs 7.14 % Briess Corn, Flaked, Yellow 60 mins 1.039
Amount IBU's Name Time AA %
1.00 ozs 12.42 Saaz 60 mins 4.00
0.50 ozs 2.25 Saaz 10 mins 4.00
Amount Name Laboratory / ID
1.0 pkg California Ale White Labs 0001
Amount Name Time Stage
5.00 lb Bananas 21 days Secondary
8.00 oz Dark Rum 21 days Secondary
2.00 cup Dark Brown Sugar 20 mins Boil
2.00 each Vanilla Bean (split) 20 mins Boil
Medium Body Infusion In 60 min @ 152.0°F
Add 16.40 qt water @ 166.0°F
Medium Body Infusion Out 15 min @ 168.0°F
Add 10.97 qt water @ 196.0°F
I was able to achieve 1.070 post boil and after 7 days the gravity was 1.010. I just racked the beer onto rum/banana puree, or as i like to call it adult baby-food, where it will be hanging out for about another 20 days.
24 hours after yeast was pitched
3 days after pitch...i switched to blow-off tube
7 days in primary
5lbs of sliced banana + 8oz of vanilla infused Sailor Jerry Rum hit the blender.
funnel into sterilized secondary
pureed banana floats!
put away and within the hour it already started bubbling