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I have been thinking of making a new over-the-top extreme beer lately. Something with bananas and sour cherries. I made a banana cream ale many years back that was good. I once had a friend give me a sample of what I think might have been Oud Bruin, not sure. It was like a sour brown ale with a banana wheat like characteristic.
This is what I got put together. Donkey Kong Recipe
I'm not trying to replicate a Belgian by style guidelines. I'm ok with something pseudo-Belgian. I don't have the patience to go with a long drawn out sour aging.
I read Sam Calagione's "Extreme Brewing" and he feels it should not be malty so the fruit stands out in the beer. His Kiwi beer uses torrified wheat and wheat extract and is pretty low hopped.
On the contrary, I was thinking a fat-tire like base or a brown ale malt bill using special-B in place of chocolate.
The link above is pretty much the fat tire grain bill bumped up but holding firm on the percentage of malts.
The fruit addition...... I'm gonna try to hit 1lb-Banana per gallon and possibly 1 can of sour cherry per 2.5 gallons. Doing so at 10 minutes left in the boil, cherries pureed.
I'm looking for opinions. - Thanks!!
This is what I got put together. Donkey Kong Recipe
I'm not trying to replicate a Belgian by style guidelines. I'm ok with something pseudo-Belgian. I don't have the patience to go with a long drawn out sour aging.
I read Sam Calagione's "Extreme Brewing" and he feels it should not be malty so the fruit stands out in the beer. His Kiwi beer uses torrified wheat and wheat extract and is pretty low hopped.
On the contrary, I was thinking a fat-tire like base or a brown ale malt bill using special-B in place of chocolate.
The link above is pretty much the fat tire grain bill bumped up but holding firm on the percentage of malts.
The fruit addition...... I'm gonna try to hit 1lb-Banana per gallon and possibly 1 can of sour cherry per 2.5 gallons. Doing so at 10 minutes left in the boil, cherries pureed.
I'm looking for opinions. - Thanks!!