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Banana Split

185 calories 19.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.3 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Graham/Mike
Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Friday December 14th 2018
1.060
1.016
5.8%
30.9
33.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 65.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.2%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 8.2%
0.45 kg American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L 34 40 7.4%
0.45 kg American - Chocolate0.45 kg Chocolate 29 350 7.4%
0.20 kg United Kingdom - Black Patent0.2 kg Black Patent 27 525 3.3%
6.10 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 5 Boil 60 min 18.25 45.5%
20 g Fuggles20 g Fuggles Hops Pellet 5 Boil 30 min 11.22 36.4%
10 g Fuggles10 g Fuggles Hops Pellet 5 Boil 5 min 1.46 18.2%
55 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
450 g Lactose Other Boil 15 min.
120 g Cocoa Powder Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 280 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 40 °C 20 min
Temperature -- 68 °C 60 min
Temperature -- 72 °C 10 min
Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.9 L) 35.3
Mash volume with grains (equipment estimates 37 L) 39.3
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Volume into fermentor 19
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

ORIGINAL THREAD: https://www.beeradvocate.com/community/threads/chocolate-banana-stout-with-weizen-yeast-just-stupid-enough-to-work.36488/

It's a very smooth, sweet, chocolaty stout with subtle but unmistakable banana aroma and flavor. It doesn't seem artificial or forced, and the chocolate and banana complement each other. In all, it's actually really tasty.

FERMENT:
Under Pitch Yeast (6Mill Cells Per Degree Plato) - One dry pack, starter, 1L at 0.040 OG. Get Just under 1Mill/Degree Plato

Start Low, 19 Degrees till High Krausen (2 days?)
Move to 23.5 Degrees for Rest (banana bomb)

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  • Last Updated: 2019-02-24 18:35 UTC