Banana Stout - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Banana Stout

Thread Tools
Old 01-14-2009, 06:36 AM   #1
Parker36's Avatar
Sep 2007
Posts: 4,742
Liked 23 Times on 21 Posts

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.

Reply With Quote
Old 01-14-2009, 06:17 PM   #2
count barleywine
Feb 2007
New Jersey
Posts: 157
Liked 1 Times on 1 Posts

Ive been contemplateing a similar recipe as I has two Hef cakes going right now. Mine would not be as big, and my typical stout calls for 1lb of roasted barley as far as roasted malt goes. What if I replaced half of the roasted barley with 0.5lb carafa? This may knock down the roastiness and allow the nanner goodness to come through.

Reply With Quote
Old 01-14-2009, 06:31 PM   #3
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 118 Times on 71 Posts

Yeah you could use carafa, or you could simply drop the roast malt altogether and use British chocolate which is roasted darker than domestic chocolate malt (a trick I plan to employ next time I brew my Imperial Porter).
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Originally Posted by Soperbrew
big brother only monitors facebook and untappd

Reply With Quote
Old 01-14-2009, 09:19 PM   #4
Parker36's Avatar
Sep 2007
Posts: 4,742
Liked 23 Times on 21 Posts

I would say for the first time, just use your standard stout recipe with a hefe yeast, see how it turns out, and make adjustments for batch #2

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
oh no! Banana IPA! BrewN00b Beginners Beer Brewing Forum 9 04-11-2009 03:58 PM
Banana! John Long Mead Forum 3 10-11-2008 08:13 AM
thinking of a banana type stout? okbrewman General Techniques 27 04-28-2008 01:44 AM
Banana Nut Coffee Stout? Guigsy Recipes/Ingredients 6 01-31-2008 05:43 PM
Chocolate Banana Stout BrewDey Recipes/Ingredients 10 04-06-2007 09:08 PM

Forum Jump