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Old 04-26-2011, 01:45 AM   #21
scinerd3000
 
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used the wlp029 and this needs some definite tweaking. i fermented to hot and got some off flavors. I cooked bacon and steeped it in 99 bananas to leech the flavor....mistake number 2. Tasted ass nasty without the bacony flavor i was looking for. maybe the next ime ill try some smoked malt instead..... has potential believe it or not but wasn't as i pictured it. version 2.0 coming eventually.....feel free to tweak it and try
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Old 05-10-2011, 02:25 AM   #22
scinerd3000
 
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Version 2.0 In the works....Thoughts?

Here's the recipe im thinking....Changed completely from last time:
Elvis Beer- Bacon Banana and Peanut butter Porter

Batch Size: 5.50 gal
Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.02 %
3.00 lb Smoked Malt (9.0 SRM) Grain 20.34 %
1.00 lb Caramel/Crystal Malt - 60L (40.0 SRM) Grain 6.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.78 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.39 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.0 IBU
0.50 oz Cascade [5.50 %] (60 min) Hops 8.1 IBU
2.00 items PB2 (Powdered Peanutbutter) (Boil 10.0 min) Misc

Mash @ 152 for 60 minutes for light-medium body
Wlp001 cal ale yeast or wlp029 kolsch yeast

Cook 2# of bacon and render fat- add to vodka and let sit for 2 weeks, then add to secondary along with either bananas or banana wine i have left over.
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Old 05-10-2011, 06:51 AM   #23
Jaimez
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Thats A LOT of smoked malt. I myself havnt used smoked malt before but i have heard you dont need very much at all. like 4-8oz in a 5 Gallon batch.

I would go with bananas instead of the wine. And I'd definitely add some Oats.
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Old 05-11-2011, 03:13 PM   #24
scinerd3000
 
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would be using rauch malt- not peated which is gnarly strong one....either way havent used it before- is 3# a alot for rauch malt? I figure it will bring out the smoke in the bacon...
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Old 05-13-2011, 02:18 PM   #25
scinerd3000
 
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Screw it...ordered the grain and PB2. Gonna go with the rauch malt and rack bacon vodka into secondary to supplement smokey flavor. Bananas are going in the boil since i don't care about pectin haze.....will post back Version 2.0 results
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Old 05-13-2011, 02:26 PM   #26
bourgeoisbee
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Jul 2009
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+1 on using marris otter instead of 2-row. The sweetness and body are needed in something like this. This is going to be a late Elvis beer. Big and over the top.

 
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Old 05-13-2011, 03:09 PM   #27
scinerd3000
 
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Quote:
Originally Posted by bourgeoisbee View Post
+1 on using marris otter instead of 2-row. The sweetness and body are needed in something like this. This is going to be a late Elvis beer. Big and over the top.
Haha yes it is! As for the marris otter- the flaked barley should add some body and keep in mind im going to be boiling bananas which will ferment down to almost a carmel sweetness. Plus there is a pound of crystal 40L. Between the three I'm crossing my fingers that i will be ok. The whole damn beer is a shot in the dark because its so odd.....well see what happens. I can always do Marris for V2.1
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Old 06-20-2011, 11:28 PM   #28
scinerd3000
 
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6 gallon batch @ 70% efficiency....collected 6.75 gallons at 1.062 SG....Threw in a 700ml thick slurry of wlp029. Banana in the mash for good measure...

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.02 %
3.00 lb Smoked Malt (9.0 SRM) Grain 20.34 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.78 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.39 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
1.00 oz Cascade [5.50 %] (60 min) Hops 15.3 IBU
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 23.7 IBU
2.00 items PB2 (Powdered Peanutbutter) (Boil 10.0 min) Misc
8.38 items Bananas-Ripe (Secondary 7.0 days) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14.75 lb
Sparge Water: 3.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.18 qt of water at 166.6 F 155.0 F





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Old 06-21-2011, 04:00 PM   #29
mwmoose152
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Feb 2011
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Really freaking curious how version 2 will turn out! I've never thought of PB banana beer, but i must say it sounds delicious!

 
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Old 06-26-2011, 07:28 PM   #30
scinerd3000
 
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Made a rookie mistake- came down and saw no activity, no krausen, nothing for 3 days and without checking gravity, pitched a starter of wlp005 British ale yeast....oops! Still no acitvity and so i figured i was going to try some dry nottingham and checked gravity right beforehand and it had attenuated although not sure which yeast did the job...! 1.062 down to 1.016....6%, almost fully cleared and taste green but great. Excited to see how this keeps coming through...peanutbutter even with 2 full jars is subdued and slightly underwhelming. I am hoping as the beer fully attenuates and cleans up within the next week or so that more peanutbutter comes out. Contemplating adding more but i will wait and see.

Up next: rack onto mad amounts of banana's (not sure green, yellow or ripe or black)....Thoughts on this one? Think 8 will be enough...guessing maybe more considering 8 bananas would probably be under 2# for a 6 gallon batch....?
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