Banana Bread Beer Help

[amrmedic]

I am brewing a Banana Bread beer. Here is my recipe:

7 lbs White Wheat Malt (2.4 SRM) Grain 1 50.0 %
4 lbs Munich Malt (9.0 SRM) Grain 2 28.6 %
1 lbs Biscuit Malt (23.0 SRM) Grain 3 7.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 7.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.6 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 1.8 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 7 1.8 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 13.6 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 3.4 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 10 0.7 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml]

I am going to mash in at 155 for an hour.

My question is this" At what temp should I ferment this beer at to get a really solid banana ester flavor? 74-75? or lower?

Thanks

 

[Wisluggo]

I got a good banana flavor when I fermented at 64.

 

[Marlowefire]

I routinely hold wlp 300 at 74 and just pitch the vial to piss off the yeast. Usually my banana beers are around 1.045 or so so they attenuate out well. Why the chocolate malt? Just curious

 

[amrmedic]

I found a recipe on here that everyone seems to like so I took it and kinda tweaked it. I added the biscuit malt for a breadier taste. I am planning on mashing high like 154-156 to increase body and give it some sweetness.

 

[slarkin712]

I've found that the low to mid 60's produce plenty of banana flavor. When I ferment above 70F it is just too estery.

 

[amrmedic]

The recipe I am basing this on is from Deathbrewer.
https://www.homebrewtalk.com/f12/banana-bread-ale-90074/

From what I was reading he was saying like mid 70's. I do not have much experience with this yeast

 

[ChessRockwell]

1lb of biscuit malt seems like an awful lot, I'd go for more like 4oz as with your other specialty grains.

I've used this yeast at 68-70 degrees ambient room temperature with no temp control and got awesome banana bread aroma/flavor. I don't know how warm the brew got during the peak of it's furious fermentation (I used a small starter), but the bucket felt warm to the touch.

 

[born3z]

1lb of biscuit malt seems like an awful lot, I'd go for more like 4oz as with your other specialty grains.

I've used this yeast at 68-70 degrees ambient room temperature with no temp control and got awesome banana bread aroma/flavor. I don't know how warm the brew got during the peak of it's furious fermentation (I used a small starter), but the bucket felt warm to the touch.

+1 on too much biscuit. You'll probably want to dial that down.