How to get safe, realistic banana flavor in stout?

[the-adjunct-hippie]

Wife wanted a Bananas Foster stout, so I began with a base that I believed would work well. I used some brown sugar in the boil and also a touch of WB-06 yeast and I ended up with a tasty, slightly banana-sweet base beer to build up with dessert adjuncts. The batch size is 1.25 gallons. I had a dram of Lorann Banana Creme flavoring and 1 oz of Almond extract as well as some banana flavored rum (half a shooter) that all of the above I poured into secondary. The aroma is explosive - but the flavor comes across moderately antiseptic with zero sweetness.

I'm wondering if throwing some banana peels into the secondary bucket would be my ticket here, or if that's even safe to risk due to contamination.

Thanks!

 

[divrack]

Wife wanted a Bananas Foster stout, so I began with a base that I believed would work well. I used some brown sugar in the boil and also a touch of WB-06 yeast and I ended up with a tasty, slightly banana-sweet base beer to build up with dessert adjuncts. The batch size is 1.25 gallons. I had a dram of Lorann Banana Creme flavoring and 1 oz of Almond extract as well as some banana flavored rum (half a shooter) that all of the above I poured into secondary. The aroma is explosive - but the flavor comes across moderately antiseptic with zero sweetness.

I'm wondering if throwing some banana peels into the secondary bucket would be my ticket here, or if that's even safe to risk due to contamination.

Thanks!

Most intelligent monkeys peel the banana before eating, just sayin...

 

[thehaze]

For banana aroma and flavour, I would use a hefe yeast ( WB-06 is not a hefe yeast. It's diastaticus and could work for American Wheat, but barely ) and ferment it warm. Maybe dd some overripe bananas, but not the peels. The peels will not get you any banana aroma or flavour. Have you tried chewing on banana peels? Most times they have a specific sour/bitter kind of flavour.

Go easy on the specialty malts, and add enough to hit around 30 SRM. Flavoring can help. If it's quality flavoring, it might not taste artificial.

 

[couchsending]

I might actually split a batch... ferment part of it with a clean yeast and the other part with a Hefe yeast (3068, underpitch, ferment at 72) and then blend the two to taste. Even mixing a small amount of POF+ yeast into a clean ferment the clove/banana will take over and most likely you’ll get more clove than banana. Fermenting then in separate containers allows you to have much more control over the final flavor/aroma and allows you to optimize each fements temp. 3068 is better warmer but a clean strain won’t be.

 

[RPh_Guy]

Here's a good thread:
https://www.homebrewtalk.com/forum/threads/magilla-gorilla-takes-a-banana-holiday.650730/

Peels do have a bunch of flavor.

 

[MapleGroveAleworks]

https://www.apexflavors.com/Beverag...ins-Less-Than-010pct-Artificial-Top-Note~2940

I'm sure this will work perfect for you.

 

[Brewernaut51]

Was curious, can you zest a banana like an orange?

 

[OG-wan Kenobi]

I had a dram of Lorann Banana Creme flavoring and 1 oz of Almond extract as well a
Thanks!

Way overkill that's your antiseptic taste 1 dram I use that in 5 gallons then a full ounce of almond extract on top of it is just way to much for that small of a batch


Was curious, can you zest a banana like an orange? - No

 

[Miraculix]

I would try to create the flavour like us Germans do with wheat beer. How to get the most banana out of it is described in the depth of this article:
https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/