Bear's Bananas - Beer Recipe - Brewer's Friend

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Bear's Bananas

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: NRBC
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday May 12th 2016
1.066
1.011
7.2%
63.5
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 66.7%
1 lb American - Vienna1 lb Vienna 35 4 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 5.6%
0.50 lb Turbinado0.5 lb Turbinado - (late boil kettle addition) 44 10 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 0 min 47.41 33.3%
2 oz Crystal2 oz Crystal Hops Pellet 4.3 Whirlpool at 170 °F 30 min 16.1 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
2 g yeast nutrient Other Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Lallemand Abbaye
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
62.6 3.0 14.0 49.8 84.7 0.091

+ 3g gypsum
+ 2g CaCl2
+ 4,77ml lactic acid

target pH = 5,15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal sacc rest Infusion -- 152 °F 90 min
mash out Temperature -- 168 °F 10 min
2.25 gal Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.04 g | 16.1 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.1 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.08 16.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 4 16  
Total: 6.75 27
Equipment Profile Used: System Default
 
Notes
  • Add brown sugar with 10 minutes left in the boil
  • After 1 week fermentation: puree 4lbs overripe bananas (+6pts to gravity) with enough water to make a pourable paste. Bring mixture to 175F and let stand for 30 minutes. Add to secondary and siphon beer on top, allowing two more weeks' fermentation for the bananas.

    Total OG (+ bananas) = 1.072
    Approx ABV ~ 8%
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-05-17 00:11 UTC