Bananarama - Beer Recipe - Brewer's Friend

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Bananarama

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Grant Tickle
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday June 7th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Pale Wheat4.5 kg Pale Wheat 36 2 65.9%
1.93 kg Dingemans - Belgian Pilsner Malt1.93 kg Belgian Pilsner Malt 37 1.6 28.3%
0.40 kg Crisp Malting - Rice Hulls0.4 kg Rice Hulls - (late mash tun addition) 0.5 1.31 5.9%
6.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria (8.5 AA)10 g Mandarina Bavaria (8.5 AA) Hops Leaf/Whole 7.5 First Wort 60 min 8.81 25%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Leaf/Whole 7.5 Boil 5 min 4.79 75%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Chalk Water Agt Mash 0 min.
0.90 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
3.70 g Lactic Acid Water Agt Mash 0 min.
1.10 g Epsom Salt Water Agt Sparge 0 min.
0.60 g Magnesium Chloride Water Agt Mash 0 min.
0.60 g Magnesium Chloride Water Agt Sparge 0 min.
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
23.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Ashbeck
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
16.15 L rest for 15 mins then pull thick decoction and boil for 15 mins Strike 59 °C 55 °C 30 min
Add approx 3.9L decocted boiling mash back in Decoction 100 °C 63 °C 30 min
5.8 L Temperature 100 °C 72 °C 30 min
Decoction 5.2L to raise to mash out Decoction 100 °C 77 °C --
18.05 L Fly Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.5
Mash volume with grains 25
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 16.1 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Rice hulls added in at second decoction

Pitch at 20C and let rise to 22-24C for mega banana.

Ferment open in sanitised fridge.

Carb to 3.5Vol CO2

Condition at 1 week at 20C then move to 10C for 2 weeks.



links:
https://brewingscience.com/wp-content/uploads/2019/06/Wheat_Beer_Yeast__Fermentation.pdf

https://www.northernbrewer.com/blogs/beer-recipes-ingredients/how-to-ferment-with-german-wheat-yeast

https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

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  • Last Updated: 2021-09-18 13:36 UTC