So I have had a bunch of questions about my Banana Stout, so I figured I throw out my recipe/impressions here:
Partial Mash
5.5 gallon boil
Efficiency: 70%
OG: 1.074 FG: 1.020
Mash @ 154*
3 lbs 2-Row
1.5lbs Flaked Barley
1 lb Choc Malt
.5 lb Dextrine
.5 lb Roasted Barley
.5 lb Flaked Wheat
60 min Boil
Single Hop additon
Chinook (11.9%) @60min
6.5 lbs Pale LME (late addition)
Irish Moss @15min
Wyeast 3068
I let this guy ferment fairly warm (72*) to draw the banana esters out. Thing stank of bananas for the first week of fermentation. Kegged and carbed.
Drinking it warm right now, very good stout, the banana isn't really coming through to much - the dark malts are really overpowering, especially at room temp, but the banana is definitely there in the background. I'll have to throw the keg somewhere cool and give you better feedback at proper serving temps.
UPDATE: had it chilled and properly carbed last night. Very rich, tons of flavor and sweet. May be a little under attenuated, but still very good. The banana flavor is not in your face, but is definitely there and adds a nice layer of complexity. Next time I do it, I will ferment warmer - start at 73*, let it rise to 76 and use a bigger starter to try to get slightly better attenuation, I think the residual sweetness, while still delicious in its own right, is taking away from some of the banana flavor.
Partial Mash
5.5 gallon boil
Efficiency: 70%
OG: 1.074 FG: 1.020
Mash @ 154*
3 lbs 2-Row
1.5lbs Flaked Barley
1 lb Choc Malt
.5 lb Dextrine
.5 lb Roasted Barley
.5 lb Flaked Wheat
60 min Boil
Single Hop additon
Chinook (11.9%) @60min
6.5 lbs Pale LME (late addition)
Irish Moss @15min
Wyeast 3068
I let this guy ferment fairly warm (72*) to draw the banana esters out. Thing stank of bananas for the first week of fermentation. Kegged and carbed.
Drinking it warm right now, very good stout, the banana isn't really coming through to much - the dark malts are really overpowering, especially at room temp, but the banana is definitely there in the background. I'll have to throw the keg somewhere cool and give you better feedback at proper serving temps.
UPDATE: had it chilled and properly carbed last night. Very rich, tons of flavor and sweet. May be a little under attenuated, but still very good. The banana flavor is not in your face, but is definitely there and adds a nice layer of complexity. Next time I do it, I will ferment warmer - start at 73*, let it rise to 76 and use a bigger starter to try to get slightly better attenuation, I think the residual sweetness, while still delicious in its own right, is taking away from some of the banana flavor.