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Home Brew Forums > Home Brewing Beer > Extract Brewing > Simple Hefeweizen with Banana
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Old 01-27-2013, 03:07 PM   #11
wilmbrewer
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Artificial flavoring was another thought I had. Any idea how much? Would you just add it during the boil?


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Old 01-27-2013, 05:19 PM   #12
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I have read on here, people say 2oz per 5 gallons(or to taste). I think its a good idea with the bananas cause you don't get the juice like you do from berries. I would guess adding it to secondary or before bottling.


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Old 01-29-2013, 01:28 AM   #13
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Thanks for all of the help. I'm going to my local homebrew store Friday to get ingredients for a hefe recipe I found on another thread. The plan is to add 3-4 pounds of grilled banana to the primary in a grain bag and then add the artificial flavoring to taste on bottling day.
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Old 01-29-2013, 04:10 AM   #14
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Awesome! Please let us know how it goes. And what recipe are you going to use or tweak? Link?
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Old 01-29-2013, 11:58 PM   #15
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It's sort of a mash up of multiple recipes.

3 lbs wheat LME
3 lbs wheat DME
4 oz crystal 20
1 oz hallertau @60 min
White Labs WLP300
5 oz brown sugar for priming

Planning on a minimum of 2 weeks in primary. I don't have another fermenter at this point so secondary is out of the question. Hopefully the fresh bananas will add something to the taste but ill have the extract flavoring to get it where I want it.
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Old 02-05-2013, 01:22 AM   #16
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Just an update. I brewed Saturday and added the bananas and wort to my carboy. After two days the yeast has gone crazy. I expected this would be the case and I knew that with just a 5 gallon carboy I was in for a mess. I added a blowoff tube once the fermenting got too out of hand so I will probably leave that for another couple days. How much beer can I expect to lose when all is said and done?
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Old 02-05-2013, 01:31 PM   #17
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You could loose up to about half a gallon. Could be less since it's gas & krausen foam coming out the blow off.
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Old 02-05-2013, 10:28 PM   #18
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I recently did a chocolate banana Stout and added real banana in 2 places.

First I bought some banana chips, 4 lbs, from a heath food store (didnt want a bunch of preservatives) and ground them up in a food processor. Those were added to the mash. No clue what sugars were added there.

Next I added mashed up ripened bananas, apporx 3lbs, mixed with rum infused with vanilla beans to the secondary.

NOW, I do 10 gal batches and my secondaries are spilt up between 2 carboys. I kegged the first carboy after only 7 days in secondary, the babana slurry was still retaining some yellow color but I was excited to see how this worked. The first week of kegged beer was good with a solid aroma of banana and a good amount of chocolate. but as it aged the banana faded and the chocolate took over. My second carboy is scheduled to be kegged and filtered (banana parts everywhere) tonight. Im oping that the 21 day secondary with banana will promote longer banana aroma and flavor. Im still not sure if the dried banana in the mash did much but it sure didnt hurt. Will report tomorrow on the difference.

I thought of using hefe yeast but I really didn't want any clovey flavors in a stout.
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Old 02-07-2013, 07:52 PM   #19
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I tried the same thing as you for my second-ever brew a few months ago. I had frozen the bananas, blended them with 99 Bananas liquor to sterilize them, then added them to the primary after the initial fermentation had settled down (about 5 days, as I recall). The result was a higher-alcohol, and decent-tasting Hefe, though not specifically to style. But it ended up being much darker than I intended. I was wondering if the banana mush darkened (due to oxidization?) much like bananas do naturally when they ripen. Also, their was only the faintest hint of banana flavor.If I had to do it again, I would likely add 2 oz of natural banana extract at bottling. (I say 2 oz, because my next one was a pumpkin ale , and I felt that 4oz [for 5 gal] was a bit much). Bananas are really high in sugar, and I bet the yeast will mostly chew them into EtOH.If you've never had Wells Banana Bread Beer, go obtain some. As far as banana flavor, thats what I'd be shooting for. Great-tasting beer. FWIW, they say they use real bananas as well as banana flavoring, though I've no idea in what context.
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Old 02-07-2013, 09:30 PM   #20
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Bananas also contain a lot of potasium. I take it that had no effect on head,carbonation,etc?...


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