Wow, this thread has been around for a really long time.
So I tried this a few weeks ago and no luck at all. I just transferred it to secondary today and it didn't taste offensive, it definitely didn't taste good either...nor banana-y. I'll let it clear for a week then bottle it and stick it in the basement for a month and revisit it and see how its changed. I'm not giving up hope that it will turn out decent.
Cheers!
JB
detonate said:Bugger. Pretty keen to find a good clone of Well's Banana Bread Ale, so am still going to give this recipe a crack.
If for nothing else, perhaps it'll be a good base to experiment with.
I'll be sure to post our thoughts/comments on our attempt to the thread.
Just a quick after thought, please correct me if my thinking is incorrect:
I've recently been reading about starters, and I have to admit I've historically always pitched the liquid packs directly into the fermenter. I think I'll start making starters in the future, but for this recipe perhaps under-pitching on purpose to help get those slightly off banana esters.
Am I right in that thinking, or completely off track?
detonate said:Excellent, that's what I want to hear!
So you don't think there's any requirement for additional bananariness? (it's totally a word)
I would urge caution using any more than 6 lbs.
6 lbs of banana in secondary?
Just brewed my first Banana Bread Dunkle (actually, first Dunkle in general). I used this recipe as a base, then modified the #'s a little to work with my equipment (Electric HERMS system with a cooler mash tun) and took some advice from "Designing Great Beers" by Daniels.
Beer Smith attached at bottom
Also, picture of the beauty fermenting in my ferm chamber
Recipe:
Banana Bread Dunkle Dunkelweizen
Type: All Grain
Date: 2/27/2013
Batch Size (fermenter): 5.50 gal
Boil Size: 7.18 gal
Boil Time: 60 min
End of Boil Volume 5.98 gal
Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal
Est Mash Efficiency 73.2 %
Ingredients
Grains
Amt Name
5 lbs 12.0 oz White Wheat Malt (2.4 SRM)
2 lbs 8.0 oz Munich Malt (9.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)
6.2 oz Chocolate Malt (350.0 SRM)
4.0 oz Cara-Pils/Dextrine (2.0 SRM)
Hops
1.00 oz Styrian Goldings [4.00 %] - Boil 60.0 min
0.75 oz Goldings, East Kent [7.20 %] - Boil 5.0 min
Yeast - Hefeweizen Ale (White Labs #WLP300) [35.49 1.0 pkgYeast ml]
Beer Profile Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 5.2 %
Actual Alcohol by Vol:
Bitterness: 18.0 IBUs
Calories: 162.7 kcal/12oz
Est Color: 19.5 SRM
Mash Profile Mash Name: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 10 lbs 14.2 oz Sparge Water: 5.08 galGrain Temperature: 72.0 F Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F PH: 5.20
Mash Steps Step
Saccharification: Add 13.61 qt of water at 164.8 F153.0 F
Mash Out: Heat to 168.0 F over 10 min168.0 F
Sparge Step: Fly sparge with 5.08 gal water at 168.0 F
So really good beer to start with, but if you want some true bananariness I recommend 5 lbs of bananas. We peeled the bananas, cut them length wise into quarters and syphoned over them for secondary, but maybe blending would have been better as WarrantedFED recommends. Also, did tertiary to avoid getting banana chunks in keg. Looks and tastes beautiful and SWMBO can't stop drinking it.
Boil Size: 13.96 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 9.75 gal
Estimated OG: 1.057 SG
Estimated Color: 15.6 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name
11 lbs 8.0 oz Wheat - Red Malt (Briess) (2.3 SRM)
7 lbs 8.0 oz Munich Malt (9.0 SRM)
2 lbs Oats, Flaked (1.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Carapils (Briess) (1.5 SRM)
8.0 oz Chocolate Malt (450.0 SRM)
3.00 oz Styrian Goldings [5.40 %] - Boil - 60.0 min
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil - 5.00 min
1.0 pkg Hefeweizen Ale (White Labs #WLP300)
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 22 lbs 8.0 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 29.00 qt of water at 165.6 F 154.0 F 60 min
Mash Out Add 18.00 qt of water at 199.3 F 170.0 F 10 min
Sparge: Fly sparge with 6.00 gal water at 168.0 F
Hey DeathBrewer sorry for dragging this up again.
Can you give me the specifics on the mashing, the exact amount of water and for how long? I see it's listed but don't understand it. Thanks
@Cerveza23 How was it?This thread has been around for quite some time now and I am going to keep it going.
In two weeks I plan to brew the original recipe posted by DeathBrewer w/ some minor tweaks. Two weeks because I plan to brew my Blacklight Milk Stout this weekend and next weekend I am traveling. My recipe below:
6lbs American Wheat Malt
4lbs Munich Malt
1lbs Flaked Oats
4oz Cara-Pils Dextrine Malt
4oz Crystal 60L
4oz UK Chocolate Malt
1oz Golding Hops - 40mins
1oz Golding Hops - 20mins
Mangrove Jack's Bavarian Wheat M20 (LHBS does not carry White Labs, but I think this will be an excellent alternative)
Mash @ 155°F (1.5quarts per lbs of grain)
Sparge out @ 170°F
I'm anticipating a 7 gallon pre-boil w/ a 1.057 OG and end at 5.5 gallons w/ a 1.016 FG. Should end around 5.37% ABV.
I am hoping this beer will turn out like the "Banana Bread Ale", but lucky for me I love dunkels too.
If anyone has any questions, feel free to ask me.
@Cerveza23 How was it?
This is an old recipe. I see getting ready to give it a shot. What do you recommend on fermentation primary and secondary or primary alone. And for how longWith all this banana and peanut butter stuff flying around lately, i wanted to revisit one of my favorite recipes.
This recipe came from what was originally an accident. I was experimenting with different things and decided to use belgian munich and british chocolate to get that chewy, bready profile in a dunkelweizen. i also strayed from my usual WLP380 and went with my usual hefeweizen yeast choice: WLP300. then when the fan in my chiller crapped out on me, the fermentation temp rose to the mid 70s and made a fruity mess of my beer!
at first i was angry my experiment was ruined...i couldn't compare it to my other dunkelweizens! but after letting it carb and get cold, i pulled a pint and got a wondrous surprise. it smelled like banana bread! nice thick rocky head held the aroma in...making me reminisce of my mother's baking throughout the whole glass. it tastes very nice and bready with banana and other pleasant fruity flavors, but the aroma was undeniable. and so Banana Bread Ale was born!
i've made it a couple of times, different variations of munich malt and chocolate malt, but this time i decided to take it one step further.
i'm adding oats to make the head even better. i think the oats will work well with the bready character, too. i'm adding carapils for mouthfeel and even more chewiness. last but certainly not least, i'm adding the British 50/60 crystal malt that i get from my LHBS. i've used it in a number of ales and it never dissapoints. the munich, chocolate and crystal malts all have that lovely grainy, bready characteristic, so i think this one will go over the top.
i also changed the hops. my usual is tettnanger or sometimes fuggle for bittering only. i wanted something softer, so i used styrian golding for the 60 min addition. i'm also finishing with EKG, to compliment the chocolate malt and round out the flavor.
in the future, i may throw some bananas and nuts in the mash to further this experiment, but for now i decided to stick with grains.
Here's the recipe. This will be one of my stovetop all-grains. I'll let you know how it goes!
alright, let's get this party started!
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