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Home > posts > 2013 > 09 > 20130908_171629_banana-bread-dunkelweizen.html

Banana Bread Dunkelweizen

/posts/2013/09/20130908_171629_banana-bread-dunkelweizen.html

2013-09-08 Main Brew Session:

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:

Recipe:

(Brewers Friend Link) (PDF) (XML file saved locally)

Banana Bread Ale | Brewer's Friend

Banana Bread Ale

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

Pre Brew Notes:

Yeast:

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.

Process:

I'll updatemore with brew notes but my mash plan is as follows:

• -Mash at set temp for 60-90 min, 1.5 qt/lbs ratio

• Heat mash to 170 (while stirring and with the thermometer) and hold for 10 min. (Mash out)

• Dunk sparge with remaining water at 170 for 10 minutes

• Measure volume of both by transferring to big measuring cup

• Combine

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.

Brew Notes:

(Combined notes taken while brewing with comments around the same time. I'll try to denote added notes with italics)

• 12:04 (pm) popped yeast

• add 4.4 qt (1 gal 1.6 cups. 1.6 cups==379 ml)

• __added 1 gal, 1-2/3 cups

• 12:30 start heat

• aiming for 167

• Worried I may lose too much space to thing (canning rack) on the bottom

• 12:44, added grain

• stirred grain in pot breaking up dough balls

• temp equalized around 155°F

• Maybe want_to put the bag_ deeper next time

• Maybemore water next time

• Maybe add water at next heat check

• check again in ~10min

• Towel on pot

• Hops set up. (5 min ~0.205 oz, 60 min ~0.205oz, 10min ~1/2 of 1/4 tsp yeast nutrient)

• T-49 153°F. Hold for ~10min for check

• Note, thinner mash next time but I don't think I'll add water now

• T-37, Temp at 150

• Heat continuously on 3/10 stirring vigorously (with thermometer in)

• Temp at 157, Heat cut at T-35

• Note, came on on fast

• Forgot to note, Hops in vacuum seal to freezer

• I like that I can stir this bag as opposed to muslin

• t-19, Temp at 149. Heat on 3/10. T=156 F at t-16. Heat off

• (1:35) T-9, start sparge heating

• Not trusting numbers. We have 4.4 qts mash + 3 qt sparge = 7.4 qt =1.85 gal. Standard grain absorption is around 0.1 gal/lbs so we should absorb about 0.3 gal. That would give us 1.55 gal pre boil. We want 1.7 so 2 gal total. Up sparge to 3.6 qt

• Look into why this got messed up. Maybe I had said less grain absorption

• When I collect. Even if I have more than 1.7 gal, only use the 1.7 but note the extra to calc grain__absorption

• T-0, temp at 152°F

• Heat on 3/10 at 1:46pm

• I want a better thermometer

• 1:56 temp at 170

• Hold for 10, check sparge water. we want 170°F sparge.

• Pulled after 10 min

• Squeezedlike all hell. (Note. I may not be able to get as much without Ethan's help)

• (2:11) grains added to sparge. Stirred

• 3.5 qt = 0.875 gal first runnings (measured by pouring into cup then other pot)

• Mashed in 4.4 qt, pulled 3.5 qt=0.9 qt = 0.225 gal absorbed. 0.225gal/2.95 lbs grian = 0.0748 gal/lbs absorption

• Note, very cloudy wort

• Hydrometer on first runnings, 1.605 first running (but didn't measure temp)

• Neet to collect 1.7-0.875 gal = 0.825 gal = 13.2 cups collected

• Note, bag did not burn or rip

• Hydrometer second runnings 1.010 (no temp read)

• collected sample

• Mixed runnings, 1043@112°F = 1.051 @ 60 (Hydrometer calibration)

• Collected 13.5 cups from sparge. 2 cups remain decidednot__to add the extra 2 cups. Not sure if this was a good idea.

• 2:33 heat on

• 27.5 cups = 1.719 gal.

• 1.051 with 1.1719 gal ==> 81% pre-boil efficiency (by Brewer's Friend)

• 2:55 boil. Skimming hot break

• 2:56 timier starter. First hot

• Played with heat, set to 9/10

• Sparged with 3.6 qt, collected (with extra) 15.5 cups=3.87 so we pulled more out. Need to squeeze first runnings better

• 3:56 into the ice (with lid off)

• Fuck, the sink stopperdidn't hold. Lost water. Tried to fix and lost a lot of ice down the drain. Fuck. Quick thinking plan B. Took remaining ice plus all I had in the freezer and put it into my freezer bag (hopingit's waterproof...It was). Added water and then put the container into there. Added water up the edges. See photos

• Temps/times/comments: (4:04/142°F/Keep lid off), (4:10/106/lid on, no steam),(4:16/90/ All ice melted, will have to wait),(4:20/88/I may pull and start the whrilpool since it will keep cooling)

• 4:22 whirlpool started. Lid on, give it 20 min

• Sanitize, clean, get ready

• Plan: Siphon out of pot and pour through strainer into fermentor. May still get some sludge that I'll clean out.

• ~4:45, started siphoning through strainer. Still lots of trub. Filled test jar. Near the end, I saw that there was no cone and I was picking up the trub.

• Just poured the rest through the strainer. Whirlpooldidn't work. Will investigate. Still picked up a lot of trub

• OG 1.070 @ 80F ==> 1.072 @ 60F (hydrometer calibrated)

• Returned sample

• Shook w/o yeast for two minutes

• Poured yeast into measuring cup. Measured 1/2 cup. Pitched 1/4 cup

• Shook, put airlock on

• 12.7 cm on fermenter ==> 1.16 gal @ 75 (guess after shaking) ==> 1.2 if temp corrected. To be conservative, I'll stickwith 1.16

• Yield was lower than I would like. I should investigate

• Brewer's Friend says 77% efficiency. My guess is loss due to trub and trying to siphon.

• (side note, Ethan Hada helped brew. He left around the end of the boil. Thanks a bunch for all the help. It was great having someone to bounce ideas off of, help get things set, take notes, and chat with while waiting)

Thoughts:

(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?

Additional Note:

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.

Photos:

Photo link^[@rev]

2013-09-14 Update:

(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.

2013-09-22 Bottling:

I bottled the dunkel. Here are my notes:

• FG 1.022 (@73F)==>1.022 (Brewers Friend says 6.5% ABV)

• 9.5cm ==> 0.82 gal

• Lots of loss (look into this)

• Aim for 2.8 vol (supposed to be 3.5 or so but I am afraid of the bottles)

• Calculator says 0.89oz sugar

• 0.378 cups h2o/oz sugar ==>0.336 cups ~1/3 cup

• 0.89 gal = 113 oz or about 9.5 bottle

• (I got 8.5 bottles :-( )

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 WP Post ID: 6554

Original WP Pub Date: 2013-09-08_171629