Ashley's Brown Nanner Beer - Beer Recipe - Brewer's Friend

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Ashley's Brown Nanner Beer

72 calories 8.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.34 gallons
Post Boil Size: 12.84 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brian Cesario
Calories: 72 calories (Per 12oz)
Carbs: 8.5 g (Per 12oz)
Created: Wednesday January 13th 2021
1.022
1.007
1.9%
34.3
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.76 lb Banana0.76 lb Banana - (late boil kettle addition) 7.65 0 12.9%
3.08 lb US - Pale 2-Row3.08 lb Pale 2-Row 37 1.8 52.2%
0.08 lb American - Chocolate0.08 lb Chocolate 29 350 1.4%
0.30 lb Belgian - Special B0.3 lb Special B 34 115 5.1%
0.46 lb American - Caramel / Crystal 150L0.46 lb Caramel / Crystal 150L 33 150 7.8%
0.30 lb American - Carapils (Dextrine Malt)0.3 lb Carapils (Dextrine Malt) 33 1.8 5.1%
0.76 lb Banana0.76 lb Banana - (late fermenter addition) 7.65 0 12.9%
0.16 lb Molasses0.16 lb Molasses - (late fermenter addition) 36 80 2.7%
5.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Challenger1.5 oz Challenger Hops Leaf/Whole 8.5 Boil 60 min 29.63 60%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 10 min 4.63 40%
2.50 oz / $ 0.00
 
Yeast
Bio4 - Norwegian Kveik
Amount:
0.54 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Medium
Optimum Temp:
71.6 - 98.6 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.94 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.2 gal Temperature -- 167 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.58 6.3  
Mash volume with grains 1.92 7.7  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume (equipment estimates 6.2 g | 24.8 qt) 2.54 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 3.34 13.4  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 12.84 51.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.84 g | 51.4 qt) 5.5 22  
Total: 4.12 16.5
Equipment Profile Used: System Default
 
Notes

Mash all grains on the sweeter side.
Challenger hops for 60 minutes, Styrian Golding in the last 10.

Cool wort to 170, then add your first half of the bananas, whirlpool for 10 minutes.
Filter the banana as best you can before cooling and transferring to fermenter.
Filtering is not necessary, but without doing so, the wort will be THICC.

After primary fermentation completes, add the molasses and second half of bananas - inside muslin bag worked well for me.

Allow secondary fermentation to complete and rack to secondary to cold crash if possible before bottling or kegging.

Prost!

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  • Last Updated: 2021-03-03 05:33 UTC