did you brew this, im hoping to do it soon.
Bananas Foster Creamy Ale (All Grain) **pic intensive**
- Thread starter one8tvw
- Start date
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just resurrecting this thread.
I Brewed last Sunday to the op original recipe.
I achived 1067 og, so off a little but this is my first all grain batch. So next time ill hopefully be much better.
Adult baby food ill be added tomorrow, then let it ride for 20 days.
I Brewed last Sunday to the op original recipe.
I achived 1067 og, so off a little but this is my first all grain batch. So next time ill hopefully be much better.
Adult baby food ill be added tomorrow, then let it ride for 20 days.
sonic7173
Well-Known Member
Keep the updates coming. I am starting my bean/rum soak this weekend and plan on brewing next weekend. Extract with special grain steep.
Just racked into secondary onto my adult baby food/rum banana puree.
Before adding puree my gravity reading was 1.008, giving me a alcohol volume of 7.9% i believe.
Before adding puree my gravity reading was 1.008, giving me a alcohol volume of 7.9% i believe.
sonic7173
Well-Known Member
Awesome. What yeast did you end up going with?
i used WLP 001 same as op.
It had one huge krausen coming through the blow off tube.
Just checked and it has started bubbling away again, a few bubbles every 10 to 15 seconds
It had one huge krausen coming through the blow off tube.
Just checked and it has started bubbling away again, a few bubbles every 10 to 15 seconds
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Cavpilot2000
Well-Known Member
So, did you ever brew this? If so, how did it turn out? Ed
I never did, but now that you've reminded me, I might just dig it up again once I finish brewing all the beer for my annual Oktoberfest party.
I am joined up to the thread and I enjoyed the read. I recently was asked to make a banana beer. It will be a first and I have taken lots of notes. Thank you for the encouragement. I have recently made a cherry ale, stout and a bourbon oak porter. all turned out great. Cheers!
1. Surprised no-one's mentioned Wyeast 1388 (golden strong) as an option. Has anyone tried it? I've made mead and beer with it - lovely. Other yeast preferences?
2. To make banana wine (see Keller recipe), you bring sliced bananas WITH skins to the boil and then let them simmer for 30 min [I've got one in primary right now... incredible aroma...]. How different would adding the bananas during the last 5min of boil v the banana smoothy in secondary version? Is the idea that putting it in the secondary keeps more of the banana flavour?
2. To make banana wine (see Keller recipe), you bring sliced bananas WITH skins to the boil and then let them simmer for 30 min [I've got one in primary right now... incredible aroma...]. How different would adding the bananas during the last 5min of boil v the banana smoothy in secondary version? Is the idea that putting it in the secondary keeps more of the banana flavour?
instead of punching down, i gently swirl the carboy/fermenter to get some beer to splash over it and/or mix it up a bit. i do this mostly so i don't have to open up the vessel and promote oxidation. but yeah, need to do something to ensure that the stuff floating on top gets fermented and doesn't mold.
Thanks so much! Did it in a 1gal fermenter, so it's pretty tight in there, foamy as hell. Note sure how much beer I'll get out of it, but it's smelling great. Good dose of chocolate malt.
I just bottled my first batch of Banana Rum Ale in mid December. After a couple weeks and transporting the first few bottles 18 hours south I opened a couple of bottles to share with family at Christmas. I was very impressed. The recipe is a hybrid of sorts and you are at liberty to experiment with it. 6lbs of Vienna Liquid Malt (Northern Brewer), 2 oz hallertau Hops (boil), 1 oz tettinager (finish), 1 tsp Irish moss, 1 pkg Safbrew BE-256 yeast, 5 tsp of Ghostx, in wert I added 600 ml of Rum (use your favorite I used Jersey Lady) w 5 Tahiti vanilla beans. Starting SG was 1.044 after 5 days it measured 1.01. I peeled then mashed 12 average bananas made about 3lbs 20z of banana mash I figured 1 crushed Camden tablet per pound of banana mash with 1 cup of water. Blended the banana mash covered and put in refrigerator for 24 hours. Added the Banana mix, stirred and began the wait. After two weeks I measured the beer at 1.008 SG and decided add another 12 bananas and a 8 oz of rum. 4 weeks later the SG measured 1.004. I used a collender to remove the banana chunks. I figured it was time to bottle yielding 48 bottles. When I make this again I will use a stronger Ale Malt.
Hi
Interesting ideas about banana beer, I like to make a beer with only the bitterness of the banana and that the bitterness is on the palate. It possible?
Have you tried using chlorine dioxide to sterilize the fruit? No, sodium hypochlorite.
Thank you
Interesting ideas about banana beer, I like to make a beer with only the bitterness of the banana and that the bitterness is on the palate. It possible?
Have you tried using chlorine dioxide to sterilize the fruit? No, sodium hypochlorite.
Thank you
hola!
i don't understand what you mean by bitterness of a banana - do you mean from the peel? or very green bananas?
you don't need to sterilize the fruit. in the recipe and process description (first post of this thread), there is no mention of sterilization. between the freezing and the alcohol in the already-fermented beer the bananas are being added to, you should be fine without breaking out the haz mat suit required to deal with those chemicals
if you want a slight clean bitterness like an unripe banana, then try changing up the hops. I think what you describe can be achieved by adding about 25 IBU of Magnum at 60 minutes and maybe 5 IBU of a "C" hop such as cascade , centennial, or comet at 20 minutes for a little "green" aroma and flavor.
