Banana Bread Ale

[Beerswimmer]

This thread has been around for quite some time now and I am going to keep it going.

In two weeks I plan to brew the original recipe posted by DeathBrewer w/ some minor tweaks. Two weeks because I plan to brew my Blacklight Milk Stout this weekend and next weekend I am traveling. My recipe below:

6lbs American Wheat Malt
4lbs Munich Malt
1lbs Flaked Oats
4oz Cara-Pils Dextrine Malt
4oz Crystal 60L
4oz UK Chocolate Malt
1oz Golding Hops - 40mins
1oz Golding Hops - 20mins
Mangrove Jack's Bavarian Wheat M20 (LHBS does not carry White Labs, but I think this will be an excellent alternative)

Mash @ 155°F (1.5quarts per lbs of grain)
Sparge out @ 170°F

I'm anticipating a 7 gallon pre-boil w/ a 1.057 OG and end at 5.5 gallons w/ a 1.016 FG. Should end around 5.37% ABV.

I am hoping this beer will turn out like the "Banana Bread Ale", but lucky for me I love dunkels too.

If anyone has any questions, feel free to ask me.

@Cerveza23 How was it?

 

[Cerveza23]

@Cerveza23 How was it?

The short answer is "not as expected, but a decent dunkel weisse nonetheless."

I had a few shortcomings with this brew. I started with low mash efficiency and high grain absorption. Ended up with 6.25 gal. pre-boil and about 4.75 gal. into the fermenter w/ post-boil OG of 1.043. The first day or so, I got notes of banana aroma which then turned to sulfur the next day on. I should note that I was unable to get the fermenting temp above 64°F, due to lack of equipment. Then, two weeks in the primary, my yeast had only fermented the wort down to 1.023. I thought "WTF" and let it sit for another two weeks (in hindsight, probably a bad idea and should have moved to a secondary; I'll explain later). In a way, I'm grateful I gave it the extra time because the yeast finally brought the FG down to 1.007. Kegged about 4.25 gal. only.

The additional time in the primary (two extra weeks mentioned earlier) may have caused a slight alcohol/off taste, though this beer was a hit amongst my friends and family. Myself, being my biggest critic, thought it was "eh". Overall, I would brew this again and probably tweak it a little bit. I haven't put much thought behind how I would tweak it just yet.

It did not taste or smell of banana bread when poured or drank.

 

[WestBrewUnion]

Well, I guess im bringing this thread back up again. I'll be using DeathBrewers original recipe

Malts (11 lb 12 oz)
6 lb (51.1%) — Great Western Winter White Wheat — Grain — 3 SRM — Mash
4 lb (34%) — BestMalz Munich — Grain — 7.6 SRM — Mash
1 lb (8.5%) — Oats, Flaked — Grain — 1 SRM — Mash
4 oz (2.1%) — Bairds Caramel/Crystal Malt — Grain — 65 SRM — Mash
4 oz (2.1%) — Briess Carapils — Grain — 1.5 SRM — Mash
4 oz (2.1%) — Bairds Chocolate Malt — Grain — 500 SRM — Mash

Hops (2 oz)
1 oz (15 IBU) — Fuggle 4.75% — Boil — 60 min
1 oz (8 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min

Yeast
1 pkg — Wyeast Labs 3068 Weihenstephan Weizen (Most likely will do a starter)


I will be doing BIAB no sparge and I am not sure if I'll hit the same efficiency.
MASH @ 154/5F for 60.

Will let it ferment in my fermentation chamber @ 73F

 

[Thomasmcdaniel9]

With all this banana and peanut butter stuff flying around lately, i wanted to revisit one of my favorite recipes.

This recipe came from what was originally an accident. I was experimenting with different things and decided to use belgian munich and british chocolate to get that chewy, bready profile in a dunkelweizen. i also strayed from my usual WLP380 and went with my usual hefeweizen yeast choice: WLP300. then when the fan in my chiller crapped out on me, the fermentation temp rose to the mid 70s and made a fruity mess of my beer!

at first i was angry my experiment was ruined...i couldn't compare it to my other dunkelweizens! but after letting it carb and get cold, i pulled a pint and got a wondrous surprise. it smelled like banana bread! nice thick rocky head held the aroma in...making me reminisce of my mother's baking throughout the whole glass. it tastes very nice and bready with banana and other pleasant fruity flavors, but the aroma was undeniable. and so Banana Bread Ale was born!



i've made it a couple of times, different variations of munich malt and chocolate malt, but this time i decided to take it one step further.

i'm adding oats to make the head even better. i think the oats will work well with the bready character, too. i'm adding carapils for mouthfeel and even more chewiness. last but certainly not least, i'm adding the British 50/60 crystal malt that i get from my LHBS. i've used it in a number of ales and it never dissapoints. the munich, chocolate and crystal malts all have that lovely grainy, bready characteristic, so i think this one will go over the top.

i also changed the hops. my usual is tettnanger or sometimes fuggle for bittering only. i wanted something softer, so i used styrian golding for the 60 min addition. i'm also finishing with EKG, to compliment the chocolate malt and round out the flavor.

in the future, i may throw some bananas and nuts in the mash to further this experiment, but for now i decided to stick with grains.

Here's the recipe. This will be one of my stovetop all-grains. I'll let you know how it goes!



alright, let's get this party started!

This is an old recipe. I see getting ready to give it a shot. What do you recommend on fermentation primary and secondary or primary alone. And for how long
Thanks