2020-02 Banana Fosters Dubbel - Beer Recipe - Brewer's Friend

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2020-02 Banana Fosters Dubbel

235 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 92%
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Monday January 20th 2020
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OG: 1.064 FG: 1.009 ABV: 7.3% IBU: 21

1.071
1.017
7.1%
19.8
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Belgian - Pilsner19 lb Pilsner 37 1.6 71.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.9%
1.25 lb Belgian - CaraMunich1.25 lb CaraMunich 33 50 4.7%
1.25 lb Belgian - Munich1.25 lb Munich 38 6 4.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 3.7%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 2.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3.7%
0.75 lb Candi Syrup - Belgian Candi Syrup - D-450.75 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 2.8%
0.25 lb Banana0.25 lb Banana - (late fermenter addition) 7.65 0 0.9%
0.19 lb Raisins (dried)0.1875 lb Raisins (dried) - (late fermenter addition) 29.25 0 0.7%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.8%
26.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 8.7 Boil 40 min 12.85 33.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.7 Boil 30 min 6.98 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Wyeast - Beer Nutrient Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 654 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 9.8 oz       Temp: 68 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.8 gal Batch Sparge 172 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.36 gal (49.45 qt). Suggest reducing initial water volume to 11.79 gal (47.15 qt) and adding 0.36 gal (1.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.91 35.6  
Mash volume with grains 10.81 43.2  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume (equipment estimates 6.46 g | 25.8 qt) 5.81 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 11.5 46  
Volume increase from sugar/extract (late additions) 0.21 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.72 58.9
Equipment Profile Used: System Default
 
Notes

Yeast WLP 530 Abbey Ale or Wyeast 3787 High Gravity Trappist
(Substitutes: WLP 570 Belgian Golden Ale or Wyeast 1388 Belgian Strong)

I am reserving some of the candi syrup to make more room for specialty malt character.

Use some of the remaining Candi Syrup in the starter, along with brown sugar and DME, to come to match the starting gravity. Be careful to match an SRM < 17 to stay within dubbel guidelines.

https://www.brewersfriend.com/homebrew/recipe/view/937550/2020-02-banana-fosters-dubbel-starter-001

Bananas can be sliced lengthwise and added to fermentation... keep big enough to be able to remove later. Raisins should be added to fermentation as well.

Add Homemade Banana Foster's Liqueur after primary... not sure how much... will taste and see how "banana-y" it is...


3/7/20 Racked to kegs.
FG 1.016 - On-Target
MUCH dryer than expected. Almost no banana presence.
Apparently Abbey 530 has a alcohol tolerance of 10-15%, so it
blew through all fermentables.
Clear - Nice Carmel Color
Added 500ml Banana Fosters Liqueur.

  • 158g/5gal Belgian Candi Syrup D-90L
  • 2.5g/5gal potassium metabisulfite (75ppm)
    (not adding potassium sorbate, since the beer has a bit of a sour taste and i'm not sure if it's an indication of ML conversion... which would result in geranium off-flavor/smell if K-sorbate is added)
    I should have stabilized first, or chosen a different yeast.
    It has been cold in kegs for the night, so I will stabilize now and hope that's enough to prevent renewed fermentation. I may need to backsweeten further with belgian candi syrup.

    Beer tastes better after sweetening. Hopefully sulfite levels are sufficient to prevent renewed fermentation (and low enough to not be perceivable)

    Also, bananas float. Keep in mind for next time!
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  • Last Updated: 2020-03-11 03:31 UTC