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Old 12-14-2012, 02:12 PM   #1
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Default Banana Bread Dunkelweizen Recipe

So this past weekend I brewed up a beer im excited to try. The recipe is:

3 lbs. German Wheat
2 lbs. Muntons Crystal 60L
2 lbs. Weyermann Light Munich
1 lb. Weyermann Pilsner
1 lb. Weyermann CaraAmber
8 oz. Briess Chocolate Wheat
8 oz. Flaked Oats

1/2 oz. Crystal (60 minute boil)
1 oz. Saaz (10 minute boil)

Wyeast Weihenstephan

I mashed it at 155 for 1 hour, and im fermenting between 70 and 75 to bring out more banana flavor from the yeast. Any comments or ideas on if itll come out ok? Should I use banana extract before bottling, or will the fermentation temp and yeast impart enough banana flavor?

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