Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 09 > 20130908_171629_banana-bread-dunkelweizen.html
Banana Bread Dunkelweizen
/posts/2013/09/20130908_171629_banana-bread-dunkelweizen.html
You are viewing revision 879531c4 from 2019-10-01 17:41:45 -0600 (specified "2019-10-01 17:41:45 -0600").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=879531c4 to a URL.
See the help page for more information.
Brew 003
I am brewing a banana bread dunkelweizen. As noted in the recipe, it is inspired by thisbut I tweaked it to a single hop and a few other things. The recipe is below, followed by pre-brew notes and then my brew notes:
(Brewers Friend Link) (PDF) (XML file saved locally)
Banana Bread Ale | Brewer's Friend
By (from HBT)
Method:
All Grain
Style:
Dunkelweizen
Boil Time:
60 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
1.7 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.045 (recipe based estimate)
Original Gravity:
1.061
Final Gravity:
1.015
ABV (standard):
5.98%
IBU (tinseth):
22.18
SRM (morey):
15.45
Fermentables
Amount
Fermentable
PPG
L
Bill %
1.5 lb
American - Wheat
38
1.8
51.1%
1 lb
United Kingdom - Munich
37
6
34%
0.25 lb
Flaked Oats
33
2.2
8.5%
1 oz
American - Carapils (Dextrine Malt)
33
1.8
2.1%
1 oz
American - Caramel / Crystal 40L
34
40
2.1%
1 oz
Chocolate (BCHB)
34
414
2.1%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.2 oz
East Kent Goldings
Pellet
5.8
Boil
60 min
18.5
0.2 oz
East Kent Goldings
Pellet
5.8
Boil
5 min
3.69
Mash Guidelines
Amount
Description
Type
Temp
Time
4.4 qt
Heat 4.4 qt to 166-167°F
Infusion
154 F
60 min
0 qt
Raise to 170, Mash Out 10 min
Temperature
170 F
10 min
3 qt
Dunk (Batch) Sparge
Sparge
170 F
10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
Yeast
Wyeast - Weihenstephan Weizen 3068
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 F
Starter:
No
Notes
Original Source: http://www.homebrewtalk.com/f12/banana-bread-ale-90074/ but I doubt their hop numbers. I replaced both with EKGs(used brew365 calculator for mash with minor adjustments)Note: Check the AA% on the hops and adjust as neededPitch only HALF of the yeast pack to keep the banana flavor.
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-09-08 15:23 UTC
Recipe Last Updated: 2013-09-08 15:23 UTC
Target is to under pitch by a little to get more banana. I have 1.25 gal at 1.061 (estimated). According to Brewer's Friend, I need 53 billion cells. The yeast was manufactured 2013-08-15 so the above link estimates it has 83 billion. If I pitch half of it, I should be pitching about 41 billion which will under pitch by a little. I'll make sure to aerate well and maybe go a bit over half. I'll see the numbers when I put it into a measuring cup.
I'll updatemore with brew notes but my mash plan is as follows:
Grains were double milled
I am also going to introduce a whirlpool. I'll get it started after it has cooled by stirring vigorously. I'll then put the (sanitized) lid and let it sit for 20-30 minutes. Then, using the sanitized siphon, I'll move it to the fermenter but first through the colander. Some will go into the test jar first for a hydrometer reading.
(Combined notes taken while brewing with comments around the same time. I'll try to denote added notes with italics)
(I'll keep updating this)
The process seemed to work very well. The new bags worked well (note that they were inside out) and were easy to clean. The whole thing took a bit longer than I'd hope (it's not 5:13) but it was fun and worth it.
Most of the technique (double mill, BAIB, mashout, dunk/batch sparge, etc) seemed to work well. I think I need to work on post-boil technique. Why did my brew-house efficiency come out lower than pre-kettle? Whirlpooling didn't work. I didn't like the time it took and there wasn't much hop matter spared. Maybe it would be better with irish moss? Or with a hoppier brew?
I was unhappy/concerned about themeasurement when I bottled the saison[@rev]so I decided to try a different measurement. I quickly took the airlock out (which was already bubbling BTW) and weighed it as 11 lbs 1/4 oz or 4997 g. I then weighed a different, empty bucket with lid at 1 lbs 7/8 oz or 478.4g. Therefore, I had 4518.6 grams. The density of water is 1000g/L but the density of this wort is 1072 g/L (OG*density of water). Therefore, there were (4516.6g/1072 g/L)=4.213L=1.113 gal. That is about 4% difference. I guess that's not too bad.
I like using the weight method but I need to be carefulbecause my scale is supposed to max out at 11 lbs. Obviously it went above it there with the weight of the full fermentor, but there may be a loss of accuracy and/or it may just not work well.
(Day 6) It fermented quickly but then seemed to stop bubbling after the first day, maybe even sooner. I gave it a small shake to try to re-ignite anything in there but it didn't seem to make much of a difference.
On2013-09-14, I racked it into a secondary so I could take ameasurement (even though a secondary is not needed). At 73F, it read 1.021 which seems high.
However, Brewers Friends says that is 6.56% ABV and is 69.4% attenuation. That may be fine. I will investigate the typical FG of Dunkels and see what I find. I'll update if need be.
I bottled the dunkel. Here are my notes:
I really need to look into the loss of so much. What can I do to prevent it? I drank that 1/2 bottle. It was okay. Definitely tasted like a wheat beer but no detectable banana flavor. May be more pronounced cold. Not sure
Original Wordpress ID and Date: 6554, 2013-09-08_171629