CrestwoodBrewing
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- Aug 10, 2015
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Looking for a moderately hoppy wheat pale ale with forward banana flavors.
For the grain bill, I was going for a bready,biscuity wheat ale. After some brief reading I decided to go with Maris Otter and German Wheat as my base with a kick of Victory, Crystal, and Honey malts. - I felt this would give the beer a fuller, breadier taste.
WLP300 supposedly gives off pronounced banana flavored esters at higher fermentation temperatures (70 degrees+). I read that under pitching the yeast can also help enhance the banana flavored profile. I will add 7.0 lbs of fresh bananas to my secondary for a 14 day "banana hopping". I may choose to transfer to a brief third fermentation stage to filter out any banana sediment from the secondary.
I think the banana addition in the secondary will raise the ABV slightly, so I'm thinking this will likely be closer to a 6% ABV when it's all said and done. I'm also considering soaking the bananas in rum for a few days before throwing them in the secondary.
Feedback appreciated!
Batch Size: 5.00 gal
Color: 8.0 SRM
Boil Time: 60 min
OG: 1.054 (13.3° P)
FG: 1.013 SG (3.3° P)
ABV: 5.4%
IBU: 30.0
Grain Bill
4.0 lbs - Pale Malt, Maris Otter.............(40%)
4.0 lbs - Wheat Malt, Ger....................(40%)
12.0 oz - Victory Malt........................(7.5%)
12.0 oz - Caramel/Crystal Malt - 20L....(7.5%)
8.0 oz - Honey Malt...........................(5.0%)
Hop Schedule
0.5 oz - Amarillo Gold [8.5%] - Boil 60 min
0.5 oz - Amarillo Gold [8.5%] - Boil 15 min
0.5 oz - Amarillo Gold [8.5%] - Boil 10 min
0.5 oz - Amarillo Gold [8.5%] - Boil 5 min
0.5 oz - Amarillo Gold [8.5%] - Boil 1 min
Miscellaneous
7.0 lbs - Bananas - Secondary for 14 days
Yeast
Hefeweizen Ale (White Labs #WLP300)
For the grain bill, I was going for a bready,biscuity wheat ale. After some brief reading I decided to go with Maris Otter and German Wheat as my base with a kick of Victory, Crystal, and Honey malts. - I felt this would give the beer a fuller, breadier taste.
WLP300 supposedly gives off pronounced banana flavored esters at higher fermentation temperatures (70 degrees+). I read that under pitching the yeast can also help enhance the banana flavored profile. I will add 7.0 lbs of fresh bananas to my secondary for a 14 day "banana hopping". I may choose to transfer to a brief third fermentation stage to filter out any banana sediment from the secondary.
I think the banana addition in the secondary will raise the ABV slightly, so I'm thinking this will likely be closer to a 6% ABV when it's all said and done. I'm also considering soaking the bananas in rum for a few days before throwing them in the secondary.
Feedback appreciated!
Batch Size: 5.00 gal
Color: 8.0 SRM
Boil Time: 60 min
OG: 1.054 (13.3° P)
FG: 1.013 SG (3.3° P)
ABV: 5.4%
IBU: 30.0
Grain Bill
4.0 lbs - Pale Malt, Maris Otter.............(40%)
4.0 lbs - Wheat Malt, Ger....................(40%)
12.0 oz - Victory Malt........................(7.5%)
12.0 oz - Caramel/Crystal Malt - 20L....(7.5%)
8.0 oz - Honey Malt...........................(5.0%)
Hop Schedule
0.5 oz - Amarillo Gold [8.5%] - Boil 60 min
0.5 oz - Amarillo Gold [8.5%] - Boil 15 min
0.5 oz - Amarillo Gold [8.5%] - Boil 10 min
0.5 oz - Amarillo Gold [8.5%] - Boil 5 min
0.5 oz - Amarillo Gold [8.5%] - Boil 1 min
Miscellaneous
7.0 lbs - Bananas - Secondary for 14 days
Yeast
Hefeweizen Ale (White Labs #WLP300)
