Is That a Banana in Your Chocolate? - Beer Recipe - Brewer's Friend

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Is That a Banana in Your Chocolate?

184 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday September 11th 2019
1.055
1.019
4.7%
23.7
33.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 lb Muntons - Maris Otter3.7 lb Maris Otter 38 2.3 67.3%
0.40 lb Briess - Caramel Malt - 90L0.4 lb Caramel Malt - 90L 34.5 90 7.3%
0.40 lb Flaked Barley0.4 lb Flaked Barley 32 2.2 7.3%
0.40 lb Lactose (Milk Sugar)0.4 lb Lactose (Milk Sugar) 41 1 7.3%
0.30 lb Crisp Malting - Brown Malt0.3 lb Brown Malt 32.7 65 5.5%
0.30 lb Briess - Midnight Wheat Malt0.3 lb Midnight Wheat Malt 25 550 5.5%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Fuggles17 g Fuggles Hops Pellet 4.5 Boil 60 min 23.67 100%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa Nibs Flavor Primary 4 days
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Louisville Tap Water 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.88 g | 19.5 qt) 4.86 19.4  
Mash volume with grains (equipment estimates 5.29 g | 21.1 qt) 5.26 21.1  
Grain absorption losses -0.64 -2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 4.86 19.4
Equipment Profile Used: System Default
 
Notes

Add lactose @ 10 min in boil.

Soak cocoa nibs in just enough vodka to cover them for 3 days. Put them into the primary vessel with vodka for 3-4 days after fermentation.

TO ENCOURAGE BANANA:

  • Fermentation temp should be around 70-72F
  • Underpitch yeast packet depending on calculation (I think 1/4 of the packet should be fine for 2.5 gallons)
  • Open fermentation
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-12 00:32 UTC