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Tex Brewer
Advanced Member
Username: Texbrewer
Post Number: 668
Registered: 03-2004
Posted From: 216.203.59.252
| | Posted on Thursday, April 07, 2011 - 06:49 pm: | 
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I tried Wells Banana Bread Beer http://www.wellsandyoungs.co.uk/home/our-beers/ales/wells-banana-bread-beer and was intrigued. I would like to try a Bavarian hefe or more likely a Belgian golden ale and add some banana to the brew to enhance the ester notes from the yeast.
Q1: I would assume adding very ripe mashed banana to the secondary would be the way to go to help preserve the nose. I know...just pretend it's a question.
Q2: Is there any benefit to also adding some to the mash?
Q3: What about sterilizing the banana before adding to the secondary? How?
Q4: Any particular yeast recommendations? |
Robert
Intermediate Member
Username: Okierat
Post Number: 356
Registered: 05-2003
Posted From: 24.117.93.4
| | Posted on Friday, April 08, 2011 - 11:48 am: |
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Not sure about specifcs, but Kurt and Kathy Stock make one incredible Strawberry Banana mead. I don't think he uses a lot of banana. I would think finding out what they do could help you out. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2157
Registered: 03-2001
Posted From: 209.255.144.129
| | Posted on Friday, April 08, 2011 - 12:49 pm: |
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Maybe they cheated:
http://www.northernbrewer.com/brewing/brewing-ingredients/flavorings/beer-fruit/ banana-natural-extract.html |
ChriSto
Advanced Member
Username: Christo
Post Number: 788
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Friday, April 08, 2011 - 02:41 pm: |
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Here's a snippet from the Stock's article with recipe for their award-winning mead:
Strawbana Cabana Mead
Strawberry Banana Melomel
22 lbs Wildflower Honey
18 lbs Strawberries - frozen
4 lbs Ripe Bananas (about 8 bananas)
3 gal Water
3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP)
10 g Lalvin Narbonne Yeast (71B-1122)
Approximate OG 1.155
Target FG 1.025 to 1.035
Estimated ABV 16.0%
Follow process instructions above article. Fermentation will last 2 to 4 weeks. Once complete, rack to secondary fermenter. Now it’s time to add the bananas. Purchase about 4 pounds of ripe bananas. Trim off the stems that look moldy. Rinse the unpeeled bananas to remove molds and bacteria. Place a funnel in the carboy, peel and place the bananas in the funnel. Use a racking cane or other device to mash the bananas into the carboy. This should break them up enough to extract the flavors and aromas. In 3 to 4 weeks, rack to another carboy for aging and clarification. This mead is best at a final gravity between 1.025 and 1.035. |
Tex Brewer
Advanced Member
Username: Texbrewer
Post Number: 669
Registered: 03-2004
Posted From: 216.203.59.252
| | Posted on Friday, April 08, 2011 - 03:18 pm: |
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Thanks, Christo. Do you have a link to the article?
I assume the high alcohol will take care of any bacteria on the bananas. What about a more normal alcohol beer? Is any kind of pasteurizing or other treatment needed? |
ChriSto
Advanced Member
Username: Christo
Post Number: 789
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Friday, April 08, 2011 - 03:53 pm: |
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I believe it's posted on the bjcp.org website under mead resources. www.bjcp.org/mead/melomel.pdf
I'm at work so I can't verify but pretty sure that's it. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4135
Registered: 03-2003
Posted From: 76.122.104.54
| | Posted on Monday, April 11, 2011 - 12:54 am: |
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Interesting that the NB link has banana-natural-extract.html but the label clearly says artificial.
What about freezing the banannas whole and then thawing and peeling and then adding them to the secondary? That works well for smoothies. And the cell walls would be ruptured unlike fresh bannanas. |
Chumley
Senior Member
Username: Chumley
Post Number: 6288
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Monday, April 11, 2011 - 03:59 pm: |
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I popped open the lid of my bucket primary yesterday, containing a tripel fermenting with BrewTek CL 300 yeast at around 65°F. It reeked of bananas. |
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