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Liquid Banana Bread v1.1

142 calories 11.2 g 12 oz
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Andrew Whitaker
Calories: 142 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created Friday January 1st 2021
1.044
1.006
5.0%
22.1
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Viking - Wheat Malt4 lb Wheat Malt 38 2.5 43.2%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 21.6%
1 lb Weyermann - Pale Rye1 lb Pale Rye 37 3.2 10.8%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 10.8%
8 oz Briess - Victory Malt8 oz Victory Malt 34.5 28 5.4%
6 oz Crisp Malting - Crystal 60L6 oz Crystal 60L 33.1 60 4.1%
6 oz Dingemans - Cara 20 MD (Caravienne) 6 oz Cara 20 MD (Caravienne) 34 8 4.1%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Magnum0.5 oz Magnum Hops Pellet 11.1 Boil 60 min 22.09 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 150 °F 60 min
1.5 gal Batch Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Citric acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - Bananza OYL-400
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Copied from: https://www.brewersfriend.com/homebrew/recipe/view/1074599/liquid-banana-bread
and adapted.

Original Recipes notes
-----------------------------------------------------------
Brewed on 11/7/2020 using BIAB method

I thought i had 5lbs of malted wheat, but only had 2.162 lbs. I had to used 2.72 lbs of raw red wheat that came from Kalyn Diederich's wheat research plots.

8 gallons of strike water at 150 degrees F led to mash temp of 145 degrees F for 30 minutes. Temp dropped to 136 after 30 minutes. I then raised temp to 164 degrees F and placed grains back in kettle. Temp settled at 156 degrees F for 30 minutes. I then lifted the grains up to drain for the second time while i heated the wort up to 180 degrees F to reach a mash out temp of 172 degrees F for 30 Minutes. After mash out, starting vol = 7.0 gallons.
SG = 9.7 Brix = 1.0388 g/L

Final vol = 6.0 gallons with OG = 11.2 Brix = 1.045 g/L
hydrometer reading = 1.045 g/l
FG = 1.007 g/L after temp and water correction.
ABV = 5.0%

Direct pitched Fermentis SafBrew WB-06 into 5 gallons of wort @ 70 degrees F.

Kegged Saturday December 12th, 2020.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-05-21 17:23 UTC
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