Banana Beer - Beer Recipe - Brewer's Friend

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Banana Beer

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday November 8th 2015
1.055
1.012
5.6%
13.1
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Vienna4 lb Vienna 35 4 34%
4 lb German - Munich Light4 lb Munich Light 37 6 34%
3 lb American - White Wheat3 lb White Wheat 40 2.8 25.5%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12.72 75%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 2 min 0.36 25%
1 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 20 min
Beta-Sacc Rest Infusion -- 149 °F 30 min
Alpha-Sacc Rest + Decoction Decoction -- 154 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.67 14.7  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Under Pitch Yeast and ferment at 70-72 to produce banana esters

Decoction Mashing:
Pull 13 Pints and boil for first step
Pull 4 Pints and boil for second step

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  • Public: Yup, Shared
  • Last Updated: 2015-11-08 20:46 UTC