With 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!
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!
Banana Bread Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-B German Wheat and Rye Beer, Dunkelweizen
Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 18
Min Clr: 14 Max Clr: 23 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.75
Anticipated OG: 1.055 Plato: 13.63
Anticipated SRM: 15.8
Anticipated IBU: 19.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.047 SG 11.67 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.1 6.00 lbs. Wheat Malt America 1.038 2
34.0 4.00 lbs. Munich Malt Great Britain 1.037 6
8.5 1.00 lbs. Flaked Oats America 1.033 2
2.1 0.25 lbs. Cara-Pils Dextrine Malt 1.033 2
2.1 0.25 lbs. Crystal 55L Great Britian 1.034 55
2.1 0.25 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Styrian Goldings Pellet 1.90 16.6 60 min.
0.75 oz. Goldings - E.K. Pellet 4.50 2.5 5 min.
Yeast
-----
White Labs WLP300 Hefeweizen Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.75
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.11 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 4.19 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
alright, let's get this party started!
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