Banana Runt Dessert NEIPA - Beer Recipe - Brewer's Friend

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Banana Runt Dessert NEIPA

287 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 287 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Wednesday April 22nd 2020
1.086
1.022
8.4%
67.9
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 52.9%
3.50 lb American - Pilsner3.5 lb Pilsner 37 1.8 18.5%
1.70 lb United Kingdom - Malted Naked Oats1.7 lb Malted Naked Oats 33 1.3 9%
1.70 lb German - Wheat Malt1.7 lb Wheat Malt 37 2 9%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 5.3%
1 lb Bestmalz - BEST Chit Malt1 lb BEST Chit Malt 23 1.4 5.3%
18.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.61 oz Yakima Valley Hops - Simcoe0.61 oz Simcoe Hops Pellet 12.9 Mash 0 min 4.49 3.1%
0.72 oz Yakima Valley Hops - Simcoe0.72 oz Simcoe Hops Pellet 12.9 First Wort 0 min 29.22 3.6%
3.47 oz Yakima Valley Hops - Mosaic3.47 oz Mosaic Hops Pellet 11.5 Whirlpool at 180 °F 30 min 20.11 17.4%
1.93 oz Yakima Valley Hops - Denali1.93 oz Denali Hops Pellet 14.5 Whirlpool at 180 °F 30 min 14.1 9.7%
6.60 oz Yakima Valley Hops - Cashmere6.6 oz Cashmere Hops Pellet 5.6 Dry Hop 3 days 33.1%
6.60 oz Yakima Valley Hops - Cashmere6.6 oz Cashmere Hops Pellet 5.6 Boil 0 min 33.1%
19.93 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
6.50 g Gypsum Water Agt Boil 1 hr.
3 tsp Lactic acid Water Agt Mash 0 min.
1 tbsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
jasper yeast - jy137
Amount:
10.44 Milliliters
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
5 Grams
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Westfield's Finest
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
6.2 gal Strike 175 °F 160 °F 60 min
3.1 gal Sparge 173 °F 171 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.14 24.6  
Mash volume with grains 7.63 30.5  
Grain absorption losses -2.36 -9.5  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.27 -1.1  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Total: 10.64 42.5
Equipment Profile Used: System Default
 
Notes

Add 5g of WLP300 a day or two into fermentation.

Start Fermentation at 65F and then slowly ramp up to 70 at the end of fermentation.

This beer is said to taste like banana runts / Dessert IPA. During the test batch from Scott Janish, he said that the beer finished out at 1.037 (6.43% ABV) which was uncharacteristic for the attributes in the recipe.

Also, it took 2 weeks after the beer was carbonated to

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  • Last Updated: 2020-04-22 07:50 UTC