Banana in the Tailpipe - Beer Recipe - Brewer's Friend

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Banana in the Tailpipe

234 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Edward Lamothe
Calories: 234 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Friday February 24th 2017
1.070
1.021
6.4%
72.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 35.7%
5 lb American - Wheat5 lb Wheat 38 1.8 35.7%
1 lb American - Black Barley1 lb Black Barley 27 530 7.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.1%
0.50 lb German - Dark Wheat0.5 lb Dark Wheat 39 6.5 3.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 12.5 Boil 90 min 49.59 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 19.95 33.3%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 3.02 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 10 min.
5.01 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bedford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 4 23 15 38 96
Additions: CaCl2 - 3; MgSO4 - 2; Lactic Acid - 1:
(Ca ppm) 84
(Mg ppm) 15
(Na ppm) 23
(Cl ppm) 101
(SO4 ppm) 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.45 gal Infusion -- 158 °F 60 min
Mashout -- -- 168 °F 10 min
2.21 gal Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

An experiment to use a Hefe yeast to add banana character to a stout.
Using a lot of wheat to assist the yeast, as well as under pitching and fermenting at the higher end of the range, at room temp(70f).

3/5/2017 1.022 (Great banana flavor!)
3/10 1.021 - Moved to cold crash

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  • Last Updated: 2017-03-10 22:53 UTC