Not your Grandma’s Banana Bread - Beer Recipe - Brewer's Friend

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Not your Grandma’s Banana Bread

260 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Source: njcalzia
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Saturday January 29th 2022
1.078
1.020
7.7%
21.3
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Wheat8 lb Wheat 38 1.8 50.8%
4 lb American - Vienna4 lb Vienna 35 4 25.4%
2 lb Munich2 lb Munich 37 6 12.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 13.25 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 20 min 8.02 50%
2 oz / $ 0.00
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.91 23.6  
Mash volume with grains 7.17 28.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 3.39 g | 13.6 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

Brewed 2/12/22
Bottled 2/23/22
OG 1.072
FG 1.016
ABV 7.5%
Pitched at 70 F, fermented at 70 F til done and rested. Gelatin and cold crashed. Bottled to high CO2.

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  • Last Updated: 2022-04-30 22:04 UTC