Banana Creme Pie Ale
Homebrew Beer Recipe
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Badges:
Style (BJCP):
21. Fruit Beer - Fruit Beer
Volume in US Gallons:
5 gal
Extract Ingredients:
3 lb Ripe to Very Ripe Bananas
6 lb Light Liquid Malt Extract (LME)
2 lb Crystal/Caramel 15L
8 oz 2 row Pale Malt
6 oz Acidulated Malt
8 oz Lactose
10.5 AAU any old hop you have.. Keep in mind alpha acids neutralize the longer you age your hops. So use more if they are older.
example: 1.25 oz Northern Brewer Hops
1/4 tsp Irish Moss or one Whirlfloc Tablet
1 1/2 tsp Pectic Enzyme
German Ale Yeast
Extract Instructions:
Heat ~3 gal H2O to 160F. Steep grains 30 min. @ 155-160F. Remove grains, rinsing with two quarts of hot (~170F) H2O. Bring to boil. Start 45 minute boil timer. At 45 minutes (beginning), add hops and the DME (turn off burner until dissolved to avoid scorching). At 15 minutes, add Irish Moss. At 5 minutes, add half of the mashed or pureed banana, lactose, and pectic enzyme.
Save rest of banana puree in the freezer for later.
Cool and ferment
Cool to 65-70F (German Ale yeast likes 55-70F range). Transfer wort and fruit to sanitized fermenter and add water to top off to 5 gallons. Aerate wort. Pitch yeast and ferment at 60-70F for 10 days or until fermentation subsides.
Add more fruit...
Thaw remaining banana puree, heat slowly (burns easily) to 160F. Cool for 10 mins (covered). Add puree into primary fermenter.
Wait for fruit fermentation to subside (7 days). Rack to secondary fermenter. Let clear for a week or so. Bottle and condition 2-6 weeks.
All Grain Ingredients:
Use Extract Ingredients, except substitute 5.5 lb Pale Ale Malt (e.g. Maris Otter or NW Pale) for the 3 lb of DME.
All Grain Instructions:
Mash with other grains at about 153F for one hour and sparge to obtain about 4 gallons sweet wort. Follow extract recipe otherwise.
Final Gravity:
1.018
Original Gravity:
1.059
When siphoning, stay above banana sludge on the bottom of the fermenter to avoid clogging your siphon.
This crazy recipe is a work in progress.
Initial/final gravity numbers are a wild guess since (a) I couldn't find PPG (sugar content) of ripe bananas, and (b) I guessed that 12 oz lactose adds about .005 gravity, all of which is unfermentable.
My friend April, upon hearing me discuss how to design the recipe, said "I think you are committing too much of your mental capacity to a bad idea", to which I said, "Don't knock it until you try it". History will tell.
5.5% ABV, 200 calories per beer, or so, 24 IBU.
Great for getting monkeys drunk!
Official HBX Recipe:
no
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