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Author Topic: Banana bread beer - fruit beer - all grain  (Read 1800 times)

DamoNinja

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Banana bread beer - fruit beer - all grain
« on: July 06, 2016, 08:10:31 AM »

BANANA BREAD BEER - FRUIT BEER



ABOUT THE BEER
Attempt at a Wells Banana Bread Beer clone.

This beer
Appearance - amber, slightly darker than Wells
Nose - Very strong smell of ripe bananas, sweet, malty, vanilla.
Palate - Bananas, bananas and bananas, rich toffee, vanilla. Very full thick mouthfeel, moderate carbonation.

Original Wells'
Appearace - copper, clear, moderate head retention
Nose - Very malty, hints of fresh banana
Palate - Sweet, malty, light caramel, heavy banana notes more like banana lollies than real banana. Full mouthfeel. Low carbonation.
Finish - very low to no detectable bitterness.

Boil size: 31L
Final volume: 25L
Days in primary: 28
Days in secondary: 0
Fermentation temperature: 21C

Efficiency: 70%
OG: 1.060
FG: 1.019
ABV: 5.5%
IBU: 17
SRM: 35


BEFORE THE BREW DAY
Starter required? - No
Ensure you have 500g very ripe bananas, place them in a warm dark place to speed up process.

MASH
Mash in temp: 69C
Mash step: 60 mins @ 69C

GRAIN BILL
2.800kg - 25.2% - Pale Malt, Maris Otter
1.000kg - 9.0% - Caramunich I Malt       
0.800kg - 7.2% - Rye Malt     
0.800kg - 7.2% - Special Roast
0.400kg - 3.6% - Cara-Pils/Dextrine
0.380kg - 3.4% - Amber Malt         
0.350kg - 3.2% - Caramel/Crystal Malt - 30L
0.200kg - 1.8% - Caramel/Crystal Malt - 60L         
0.080kg - 0.8% - Caramel/Crystal Malt - 120L         

HOPS
WEIGHT - TYPE - ALPHAS%AA @ TIME
25g - East Kent Goldings - 5.00%AA - @ 60   
10g - Northern Brewer - 8.50%AA - @ 60
10g - East Kent Goldings - 5.00%AA - @ 5

YEAST
11g - Danstar Windsor - Dry, rehydrate

MISC INGREDIENT
4.000kg - very ripe bananas - post ferment - 25 days
30mL - banana essence - add just before bottling / kegging
50mL - concentrated vanilla essence (use 100mL if unconcentrated) - add just before bottling / kegging

MISC PROCESS
Gelatin used

Bananas
Add 0.500kg chopped ripe bananas to mash. Do not pulverise as it may cause a stuck mash.
Blanche 3.500kg peeled bananas in near boiling water - do not cook, leave 10-20 seconds. Place in to sanitised container, chop in to large chunks with sanitised knive. Do not mash.
At kegging / bottling time, due to bananas clogging things up transfer to bottling bucket. Beware scum.
« Last Edit: July 06, 2016, 08:13:21 AM by DamoNinja »
Fermenting:
17 BIPA

Bottle aging:
Oaked sour ale '16
Coffee stout '15
Oaked apple cider '15
Barleywine '14

Keg 1: Golden ale
Keg 2: Not-17 BIPA
Keg 3: Not-17 BIPA
Keg 4: Mongrel //
Keg 5: EMPTY :(

Mini keg 1: Golden ale
Mini keg 2: Empty!
Mini keg 3: Damo's BIPA

Pipeline: ??

bryggern86

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Re: Banana bread beer - fruit beer - all grain
« Reply #1 on: March 20, 2020, 05:23:14 AM »
How was it? How did it evolve?
I'm currently fermenting some monkey's business my self.

Does the amylase in the bananas cause for   much of a gravity drop?

If u did both keg and bottles, did you notice any significant differences on those?

17

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