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Old 06-10-2008, 05:42 PM   #1
BigKahuna
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Recipe Type: All Grain   
Yeast: 3068   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.004   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 9   
Secondary Fermentation (# of Days & Temp): 10 in bottle   

This is a direct Knock off of debaniel recipe for Bananas foster. The 2 differences are that I used ALL Fuggle Hops, and bottled with Malibu Banana. This seems more like an easy going barefoot in the sand beer than an uptight tuxedo wearing Bananas Foster. So I changed the recipe a bit...and the name.

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

1.5 oz. Fuggle Hops boiled 60 min.
0.50 oz. Fuggle boiled 15 min.

Yeast : WYeast 3068 No starter...Just tossed the tube in the primary.

The secret to this fine drink is bottling. Add 4 oz Priming Sugar, 750 ML of Malibu Banana Rum, and 2 cups of Appleton Estates Rum.

This turns out to be a typical cloudy 3068 beer, NICE banana flavor, and a good bit of alcohol. My rough calculations put it at around 7 1/2%


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Old 06-18-2008, 01:22 PM   #2
Don5153
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Jun 2008
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This recipe sounds great. Do you know what the SRM/ Color is? Thanks Donnie



 
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Old 06-18-2008, 02:40 PM   #3
DubbelDach
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Quote:
Originally Posted by BigKahuna View Post
Add 4 oz Priming Sugar, 750 ML of Malibu Banana Rum, and 2 cups of Appleton Estates Rum.
Sounds great, but isn't that a lot of sugar for bottling? Any bombs? I was thinking of bottling my Orange Honey Hefe recently with 750ml of Tripel Sec, but no other sugars.

 
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Old 06-23-2008, 11:43 PM   #4
Stark
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Jun 2008
Riverside, CA
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Quote:
Originally Posted by DubbelDach View Post
Sounds great, but isn't that a lot of sugar for bottling? Any bombs? I was thinking of bottling my Orange Honey Hefe recently with 750ml of Tripel Sec, but no other sugars.
You caught me with the Orange Honey, did you add the Tripel Sec yet?

 
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Old 06-24-2008, 01:42 PM   #5
DubbelDach
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No, I used corn sugar instead... It was orangey enough. Check out my Recipe link...

 
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Old 09-11-2008, 05:26 PM   #6
jonp9576
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i want to make this beer. i guess i should wait a little though. i am still waiting for my first batch to condition.

i might need a little more experience before an all grain

 
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Old 09-11-2008, 05:36 PM   #7
BigKahuna
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Quote:
Originally Posted by jonp9576 View Post

i might need a little more experience before an all grain
It's Extract...with steeping grains. The title is just wrong.

as for the bottling sugars...yes....over carbed for certain. I will cut back the sugar to 2 oz....I may even try NO Extra Sugar. I'd sure say it's double carbed with the sugar from the rum...Maybe NO sugar is the way to go.
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Old 09-11-2008, 07:47 PM   #8
DubbelDach
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There's something in Randy Mosher's book about bottling with liquor and how to tell how much sugar is in it... I'll try and remember to look it up.

 
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Old 09-12-2008, 04:04 AM   #9
jonp9576
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is this to advanced for a 3rd or 4th batch. i am going to be brewing next week...should i try it. the only thing i've done so far is take the can, dump it in with the dry malt extract and boil. cool, pitch some yeast and wait. is it much more involved than that?

 
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Old 09-13-2008, 03:50 PM   #10
BigKahuna
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Quote:
Originally Posted by jonp9576 View Post
is this to advanced for a 3rd or 4th batch. i am going to be brewing next week...should i try it. the only thing i've done so far is take the can, dump it in with the dry malt extract and boil. cool, pitch some yeast and wait. is it much more involved than that?
JonP....Clear your PM In Box....I can't respond to you.


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