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Old 02-25-2012, 01:03 AM   #111
DaBunn
 
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Dec 2011
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I just brewed this about three weeks ago, racked it to the secondary with a vanilla bean on Sunday. We did a ten gallon batch and fermented it in an unplugged freezer, we used a hair dryer to keep the temp above 75 deg. I was very skeptical about getting Banana aromas or flavors with out using anything banana, the aroma coming from the freezer was so strong banana it was crazy. Going to give it another week or so to condition then I'll force carb. I'm really looking froward to drinking this one!!!

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Old 02-25-2012, 06:57 PM   #112
good11s
 
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this sounds yummy

 
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Old 03-20-2012, 09:42 PM   #113
whis121surfing
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Oct 2011
Jacksonville, Florida
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So it sounds like a lot of people have been trying to do this recipe for a while with a lot of notes on how to approach it but has anyone brewed and drank a batch that thinks they nailed it?

After reading all of these posts I have to go to Total Wine & Beer to search for a Banana Bread Beer to buy and then head to the LHBS for ingredients.

I would love to brew a batch that someone stands by as a great beer that hits its target as a Banana Bread Beer. Cheers to all that have posted so far.

 
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Old 03-20-2012, 11:42 PM   #114
Hulud
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May 2011
Dallas, Georgia
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Quote:
Originally Posted by whis121surfing
So it sounds like a lot of people have been trying to do this recipe for a while with a lot of notes on how to approach it but has anyone brewed and drank a batch that thinks they nailed it?

After reading all of these posts I have to go to Total Wine & Beer to search for a Banana Bread Beer to buy and then head to the LHBS for ingredients.

I would love to brew a batch that someone stands by as a great beer that hits its target as a Banana Bread Beer. Cheers to all that have posted so far.
Wells makes a banana bread beer.

I've had it before it's good but I can't drink more than 1 at a time, it's pretty sweet
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Old 03-21-2012, 12:37 AM   #115
Brewskii
 
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May 2011
Williamsburg, Va
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I'm gonna nail it on my next try ; but its always the next try isn't it?

It's gonna be a while before it hits my brew schedule though. I will bore you with the details upon my inevitable success

 
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Old 05-01-2012, 12:59 PM   #116
craigbrew
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Dec 2008
Hudson, N.C.
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I went and picked up the stuff for 10 gals of this the other day. Wife brewed it on Sunday. We split it up into 2 5gal batches. We where a little low on our numbers

started mash @ 158deg ended @ 150deg

S.G. = 1.043

Fermentor #1 is @ 76deg
Fermentor #2 is @ 66deg

I didn't want 10gals of Banana beer that is why the different temps. I will update soon.
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Old 05-28-2012, 02:55 AM   #117
tgreene7
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Brewed this one on 5-19-2012. Smells very good so far. Sitting in a secondary now.

 
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Old 06-09-2012, 10:48 AM   #118
craigbrew
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Dec 2008
Hudson, N.C.
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Well we kegged our beer last night. Here are the results

Beer that was fermented @76deg. tasted good with a slight banana taste to it. no banana smell at all. (hope after it carbs up it will have a banana aroma)

Beer that was fermented @66deg. tasted good no banana at all. I will let it carb up and do taste test with and commercial Dunkle weiss.
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Old 09-26-2012, 12:17 AM   #119
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Jul 2012
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Threadus ressurectus!

Did the brew have more banana aroma after it was carbed? I am working on a banana ale right now and am very curious.

Thanks,
JB
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Old 10-15-2012, 04:43 PM   #120
highgravitybacon
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Sep 2012
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It seems to be that people aren't really getting exactly what they want with this. That's just the vibe I'm getting.

My thoughts, ditch the wheat entirely. Go with a roggenbier type thing with maybe 10% rye.

I've haven't made this, but I have a fridge full of 3068 screaming for a party.

5 gallons.

6 lbs Pale Ale Malt
2 lbs Munich 10L
1.2 lb Rye Malt
1lb Honey malt
8oz Extra Special Malt (Briess)
2oz Blackprinz

At 70% this should be around 1.056. Figure mashing at about 154 and finish 1.013-1.016. The hops are irrelevant. I'd probably just throw a touch of magnum in the boil just to make it officially a beer. Something like 15-20 IBU.

Then what the hell. I might make a raisin or date tea and add that towards the end of fermentation along with a touch of nutmeg and vanilla bean.

Maybe 4 oz of either boiled or pureed.

It might taste like drinking urine out of an ashtray. Or it might be great.

 
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