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Old 12-18-2007, 08:28 PM   #1
debaniel
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Nov 2007
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My wife makes this sometimes, and it's one of my faves - of course, any dessert that you light on fire is good in my book!

Thoughts on the liquid version - I'm a n00bie, so release the hounds!


Dan's Bananas Foster Stout


.5 lbs. Belgian Caravienne
.5 lbs. Crystal Malt 60°L
.5 lbs. Belgian Chocolate Malt
1.7 lbs. German 2-row Pils
.062 lbs. American Black Patent

9 lbs. Liquid Amber Extract
.3 lbs. Oats Flaked
1 lbs. Honey

2 oz. Northdown (Pellets, 8.60 %AA) boiled 60 min.
Yeast : WYeast 3787 Trappist High Gravity



Vanilla and Rum added at bottling, to taste.



I'm hoping to get enough Banana flavor out of the yeast - what do you think?


Also, I'd like to use vanilla bean if possible - how would I use it?


Thanks in advance



EDITED - HERE'S THE FINAL RECIPE... the final one got kind of buried in the posts....

1 lbs. American Caramel 120°L
0.25 lbs. Belgian Special B
6.4 lbs. Liquid Wheat Extract
1 lbs. Candi Sugar Dark

1.5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
0.50 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min.

Yeast : WYeast 3068 Weihenstephan Weizen

Priming:
1 oz of vanilla extract
375ml Captain Morgan's Spiced Rum
1/4 cup of brown sugar


 
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Old 12-18-2007, 09:19 PM   #2
TexLaw
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I don't know if you will get enough banana out of that yeast. You might consider a hefeweizen yeast and ferment at higher temperature. Keep the hops down, too. This ought to be sweeter.

Also, on a stylistic note, I would get rid of the chocolate and black patent malt. I know you want to make a stout, but I don't think of stouts when I think of bananas foster. I think of bananas, butter, caramel, and rum (or brandy or that sort of thing). I would rather use a strong dose of high L crystal (like 120°L crystal or Special B) to get those caramel and rum like flavors and aromas. For that matter, I don't know that the Caravienne will do much for you, either.

I'm afraid I don't know much about adding extracts or vanilla bean. I've just never done it.

This sounds like fun and rather interesting. Take your time and think about it a lot. I wonder if you could also blend a hefe yeast with a scottish ale yeast to get some diacetyl to enhance the toffee notes that often come with bananas foster?


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Old 12-18-2007, 09:37 PM   #3
debaniel
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yeah, you're absolutely right... as i think on it, I want more caramel highlights then that recipe will offer... so scrap the stout style, and create more of a.... hmm...

if I had lagering capability, a Bananas Foster Dopplebock would probably rock... but I don't so i stick with ales...

hefe yeast is a good idea - wasn't sure which yeast would give me the maximum banana flavor... mmm... banana, caramel, rum, vanilla... this could be a good beer, if pulled off correctly...

 
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Old 12-18-2007, 09:38 PM   #4
debaniel
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if done right, maybe i could even set the beer on fire when served!




just kidding - wouldn't want to burn away that much alcohol...


 
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Old 12-18-2007, 09:39 PM   #5
e lo
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For bananas, I'd suggest WLP300, fermented at about 60 - 62 degrees ambient. I just brewed a hefe with those parameters, and the banana flavor is quite strong.

 
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Old 12-18-2007, 10:10 PM   #6
TexLaw
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How about a bananas foster dunkelweizenish thing with a bunch of caramel malt in there? You could even use some melanoidin malt. I'm just thinking a little wildly here.


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Old 12-18-2007, 10:14 PM   #7
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For a n00b you are ambitious...I like it.

Loose the roast malts and replace with darker crystal.

See if you can get a good caramel colored ale going. Vanilla extract (real) works very well as an additive instead of the expensive vanilla bean. For five gallons, I'd add just 1-2 Tsps...then taste at bottling time and add more if needed.

You might even consider some lactose if you want the beer to take on a sweet tone.

 
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Old 12-18-2007, 10:50 PM   #8
debaniel
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excellent replies all around... vanilla extract would certainly be easier - good to know the proper amounts...

what options would i be looking at as far as hops? i'd like enough to balance, but not to dominate of course... only use some bittering with no flavor or aroma hops? what are your thoughts?

 
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Old 12-18-2007, 10:54 PM   #9
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Quote:
Originally Posted by debaniel
excellent replies all around... vanilla extract would certainly be easier - good to know the proper amounts...

what options would i be looking at as far as hops? i'd like enough to balance, but not to dominate of course... only use some bittering with no flavor or aroma hops? what are your thoughts?
I'd go with the same style hops you'd use in an English Bitters, or mild Stout.

EKG, Fuggles or even Willamette.

I'd shoot for an IBU that is just around 1/2 your gravity to keep it towards the low-bitter side.

If your gravity is 1.045, shoot for an IBU of around 20-22.

 
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Old 12-19-2007, 12:29 AM   #10
Kai
 
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Quote:
. . . . Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. . . .
From Wyeast


Just supporting the suggestions to try a different estery yeast.
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