- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
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I'm gonna make another banana beer this spring. This time its gonna be a chocolate banana stout.
Pale Malt - 72.73%
Biscuit Malt - 18.18%
Black Malt - 4.55%
Roast Barley - 4.55%
Golding - 1oz first wort
Golding - 1oz at 20 minutes
8 lbs of ripe banana at 5 minutes (meat and peel)
Pitch S-33
I'm on the fence about using Cacao Nibs. If so how much?
This is Randy Mosher's recipe for a Christmas Chocolate Mint Stout. He does this same thing but subbed the banana with one wintergreen lifesaver.
What's your thoughts on the cacao nibs? If you're for it, how much?
Wondering if I should try it first without the nibs. I've done a Fat Tire banana beer. The banana flavor is phenomenal.
Pale Malt - 72.73%
Biscuit Malt - 18.18%
Black Malt - 4.55%
Roast Barley - 4.55%
Golding - 1oz first wort
Golding - 1oz at 20 minutes
8 lbs of ripe banana at 5 minutes (meat and peel)
Pitch S-33
I'm on the fence about using Cacao Nibs. If so how much?
This is Randy Mosher's recipe for a Christmas Chocolate Mint Stout. He does this same thing but subbed the banana with one wintergreen lifesaver.
What's your thoughts on the cacao nibs? If you're for it, how much?
Wondering if I should try it first without the nibs. I've done a Fat Tire banana beer. The banana flavor is phenomenal.