Banana Bomb with a little Belgian Character

Discussion in 'Recipes for Feedback' started by AGbrewer, Mar 3, 2020.

  1. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    Looking to make a Golden Promise based beer with banana esters and some belgian characteristics (see recipie below). Not opposed to pitching 2 different yeasts (Hefe for the banana and Westmalle for the belgian), just don't want anything to muscle out the banana aroma and flavor. Any ideas would be appreciated.


    https://www.brewersfriend.com/homebrew/recipe/view/957617/german-bananas
     
  2. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    Should add that I was considering this yeast strain in conjunction with the german yeast strain.

    WHITE LABS WLP570 BELGIAN GOLDEN ALE YEAST
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,415
    Likes Received:
    6,662
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    It'll make a beer. Ferment it warm and you should get a banana bomb.
     
    AGbrewer likes this.
  4. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    #4 AGbrewer, Mar 3, 2020
    Last edited: Mar 3, 2020
    Do you think the white labs wlp570 belgian golden ale yeast will add some belgian character without interfering with the banana bomb?
     
  5. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,415
    Likes Received:
    6,662
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    All caps or not, I have no clue. Mixing yeast generally results in a beer with characteristics of both yeasts but may not. The only way to answer that question is to give it a go and see what comes out. There are some Belgian strains that throw a lot of isoamyl acetate but I don't know the strain or the conditions off the top of my head. Fermenting Belgians warm also tends to emphasize their "Belgian" character, throwing a lot of phenols I personally find harsh and off-putting so when I'm doing Belgian, I tend to restrain the yeast. Bottom line is you're asking a question only a fermentation can answer, I hope it comes out as you want.
     
    AGbrewer likes this.
  6. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    Sorry about that, didn't realize it was all caps.

    thanks for the followup.
     
  7. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,415
    Likes Received:
    6,662
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    No problem. Please let us know how the beer comes out.
     
    AGbrewer likes this.
  8. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    I usually get a little more banana than other belgian yeasts from the Chimay strain, WLP500 / Wyeast 1214, but noticed it will condition out over time.
     
    AGbrewer likes this.
  9. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43

    Thanks for the heads up. Didn't realize that about the WLP500.

    Just did some research on the chimay yeast, and it looks like a lot of people mentioned banana bombs at higher temps (mid 70s - low 80s). I think I will try this strain straight up to see what happens. Probably start around 70 for the first 2 days and let free rise to 82 after that. Fingers crossed!

    I'll post once the verdict is in.
     
    oliver likes this.
  10. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    Had to change the recipe a bit. Swapped out the flaked barley for 1.5 lbs of cane sugar. Does this sound more like a Tripel or a Golden Strong Ale?
     
  11. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,303
    Likes Received:
    1,424
    Trophy Points:
    113
    Location:
    Melbourne Australia
    Those two styles are a bit of a pointless differentiation to me. They end up coming up with differences that mean nothing to Belgians just to seperate the monastic beers. Use whichever one appeals to you more, unless you're submitting it to a competition that has both categories open. If you are enter it in both?
     

Share This Page

arrow_white