markus6767
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Does anyone out there in Homebrew land have a good recipe for a Banana Bread ale? Please give me a shout if you do.... Thanks
Banana Bread
- Thread starter markus6767
- Start date
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I just brewed a banana bread ale and had a great result. Here is what I used:
6lbs Wheat Malt
4lbs Munich Malt
1lb Flaked Oats
.25lb Cara-Pils Dextrine Malt
.25lb Crystal 55L
.25lb Chocolate Malt
2oz Styrian Goldings - 60min
.75oz Goldings EK - 5min
White Labs WLP300 Hefeweizen Ale Yeast
I also added two very ripe bananas to the mash, and one to the boil. Next time I do it all add some more. It has a hint of banana flavor, but I'd like to have more.
Also, you need to ferment this over 70 degrees. Basically, stress the yeast. That strain gives off esters that have a banana flavor to them.
6lbs Wheat Malt
4lbs Munich Malt
1lb Flaked Oats
.25lb Cara-Pils Dextrine Malt
.25lb Crystal 55L
.25lb Chocolate Malt
2oz Styrian Goldings - 60min
.75oz Goldings EK - 5min
White Labs WLP300 Hefeweizen Ale Yeast
I also added two very ripe bananas to the mash, and one to the boil. Next time I do it all add some more. It has a hint of banana flavor, but I'd like to have more.
Also, you need to ferment this over 70 degrees. Basically, stress the yeast. That strain gives off esters that have a banana flavor to them.
mrstevenund
Well-Known Member
I did one too. I'll post when I'm on my PC later
mrstevenund
Well-Known Member
Banana Bread Beer - Dunkelweizen (15B)
Brewer Steve
Date 09/20/2014
Batch Size 5.525 gal Boil Size 6.525 gal
Boil Time 60.000 min Efficiency 70%
OG 1.057 FG 1.015
ABV 5.5% Bitterness 21.6 IBU (Tinseth)
Color 14.6 srm (Morey) Calories (per 12 oz.) 188
Fermentables
Total grain: 11.750 lb
Name Type Amount Mashed Late Yield Color
Briess - Carapils Malt Grain 4.000 oz Yes No 73% 1.3 srm
Briess - Chocolate Malt Grain 4.000 oz Yes No 73% 350.0 srm
Briess - Wheat Malt, White Grain 6.000 lb Yes No 86% 2.6 srm
Caramel/Crystal Malt - 55L Grain 4.000 oz Yes No 74% 55.0 srm
Oats, Flaked Grain 16.000 oz Yes No 80% 1.0 srm
Munich Malt Grain 4.000 lb Yes No 80% 9.0 srm
Hops
Name Alpha Amount Use Time Form IBU
Styrian Goldings 3.2% 2.000 oz Boil 60.000 min Pellet 19.6
Kent Goldings 4.5% 0.750 oz Boil 5.000 min Pellet 2.1
Misc
Name Type Use Amount Time
Coco Nibs Flavor Secondary 2.000 oz 14.000 day (Added to 1/2. Soaked in vodka for a week first)
Yeast Nutrient Other Primary 2.000 tsp 10.000 min
Irish Moss Fining Boil 1.000 tsp 15 min
Yeast
WLP300 - Hefeweizen Ale Yeast Wheat, ferment warm
I guess we used the same recipe to start with (I did find it on HBT). I split the batch. Half added the coco nibs, other half plain. The banana flavor came from fermenting the yeast warm. Could have used a bit more banana (ie. it's very subtle). There was a zymurgy article in 2010 about getting more banana that may be a good read - https://www.homebrewtalk.com/f36/br...ve-banana-aroma-may-june-2010-zymurgy-174599/
Brewer Steve
Date 09/20/2014
Batch Size 5.525 gal Boil Size 6.525 gal
Boil Time 60.000 min Efficiency 70%
OG 1.057 FG 1.015
ABV 5.5% Bitterness 21.6 IBU (Tinseth)
Color 14.6 srm (Morey) Calories (per 12 oz.) 188
Fermentables
Total grain: 11.750 lb
Name Type Amount Mashed Late Yield Color
Briess - Carapils Malt Grain 4.000 oz Yes No 73% 1.3 srm
Briess - Chocolate Malt Grain 4.000 oz Yes No 73% 350.0 srm
Briess - Wheat Malt, White Grain 6.000 lb Yes No 86% 2.6 srm
Caramel/Crystal Malt - 55L Grain 4.000 oz Yes No 74% 55.0 srm
Oats, Flaked Grain 16.000 oz Yes No 80% 1.0 srm
Munich Malt Grain 4.000 lb Yes No 80% 9.0 srm
Hops
Name Alpha Amount Use Time Form IBU
Styrian Goldings 3.2% 2.000 oz Boil 60.000 min Pellet 19.6
Kent Goldings 4.5% 0.750 oz Boil 5.000 min Pellet 2.1
Misc
Name Type Use Amount Time
Coco Nibs Flavor Secondary 2.000 oz 14.000 day (Added to 1/2. Soaked in vodka for a week first)
Yeast Nutrient Other Primary 2.000 tsp 10.000 min
Irish Moss Fining Boil 1.000 tsp 15 min
Yeast
WLP300 - Hefeweizen Ale Yeast Wheat, ferment warm
I guess we used the same recipe to start with (I did find it on HBT). I split the batch. Half added the coco nibs, other half plain. The banana flavor came from fermenting the yeast warm. Could have used a bit more banana (ie. it's very subtle). There was a zymurgy article in 2010 about getting more banana that may be a good read - https://www.homebrewtalk.com/f36/br...ve-banana-aroma-may-june-2010-zymurgy-174599/
