All Grain Yeast:
Wyeast Weihenstephan 3068 with starter Batch Size (Gallons):
5.5 Original Gravity:
1.050 Final Gravity:
<10 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
You've never had anything like this before. This ale utilizes the sweet banana esters of the Wyeast Weihenstephan yeast to bring out a smooth, banana bread taste. The flaked oats give a soft mouthfeel. The specialty grains give a hint of nutty bread. This will be the Edwort's Apfelwein of Spiced Holiday Brews.....or not.
No real bananas will be harmed making this beer
, although they can be used in the secondary at your discression.
8 lbs. American 2-row
2 lbs flaked oats
1 lb. biscuit malt
1 lb. honey malt
.25 lbs. crystal 90 (optional for raisin banana bread)
1 oz. Mt. Hood 60 minutes
1 Tablespoon vanilla extract into secondary
1/2 Tablespoons of almond or walnut extract into secondary
1/2 Tablespoons cinnamon into secondary
Wyeast Weihenstephan 3068 with 500ml starter
Mash at 154 for 60 minutes
Ferment near 72° for 10 days.
No secondary fermentation