Beer Forum

I've read through quite a few threads on banana bread beer. There seems to be lots of ideas out there, but very little information on how these ideas actually went and very little in recent times.
The idea I have in mind is using a base beer that is bready (obviously) and biscuity with tones of sweet caramel and a thick mouth feel. Being new to brewing I'd love to hear ideas on how to get this. So far Im thinking an english pale malt base, with biscuit, victory and caramel malts. As for the mouthfeel I've read lactose (which would also add some sweetness?) and oats. I've never used oats yet so would love to hear what they will contribute. An idea I had was to roast the oats to give them a little more toasty character.
As for the banana flavour and aroma, the obvious choice is to use a hefeweizen yeast and brew at a warm temperature. However will this be enough? Other options are using banana in the mash/secondry (has anyone done this?) and using dried banana chips in the boil. A possible problem with the dried banana chips is an oils used to dry them that will affect head retention.
Banana extract or flavour is another option.
Im not worried about hops, just need something for some bitterness, unless anyone has some magical banana hop?
I would love to hear peoples past experiences and any advice on a recipe.

Not something I've tackled, but I agree with your thoughts in terms of the concept of brewing a beer that is going to give you a bready malty character. Oats are typically added for mouthfeel, if you compare an oatmeal stout to one that is similar in gravity without oats, that may give you and idea what it brings.
I'd avoid using hefe yeast, unless you are able to push it towards the banana end and away from the clove end of the fermentation spectrum. I have friends that are making a strawberry banana mead, I'll find out from them how well using actual fruit in secondary carries over to finished product.

spiderwrangler wrote:I'd avoid using hefe yeast, unless you are able to push it towards the banana end and away from the clove end of the fermentation spectrum. I have friends that are making a strawberry banana mead, I'll find out from them how well using actual fruit in secondary carries over to finished product.

What are your reasons for avoiding a hefe yeast? The posts I have read about this subject all agree on using a hefe yeast haha. I am very open to alternatives though.
Id love to hear how the mead turns out.
Thanks for your input!

Thuys wrote:

spidergraper wrote:I'd avoid using hefe yeast, unless you are able to push it towards the banana end and away from the clove end of the fermentation spectrum. I have friends that are making a strawberry banana mead, I'll find out from them how well using actual fruit in secondary carries over to finished product.

What are your reasons for avoiding a hefe yeast? The posts I have read about this subject all agree on using a hefe yeast haha. I am very open to alternatives though.
Id love to hear how the mead turns out.
Thanks for your input!

The clove character. If you're well versed with that strain it's quite possible to, just as Spidergraper said, push it more to the banana flavors & get less clove.

Ozwald wrote:The clove character. If you're well versed with that strain it's quite possible to, just as Spidergraper said, push it more to the banana flavors & get less clove.

That was exactly my concern. The only commercial example of this type of beer I'm aware of is Well's Banana Bread Beer, and it would seem a bit odd for a UK brewery to be employing hefe yeast... but stranger things have happened.

spiderwrangler wrote:

Ozwald wrote:The clove character. If you're well versed with that strain it's quite possible to, just as Spidergraper said, push it more to the banana flavors & get less clove.

That was exactly my concern. The only commercial example of this type of beer I'm aware of is Well's Banana Bread Beer, and it would seem a bit odd for a UK brewery to be employing hefe yeast... but stranger things have happened.

Well my plan was to ferment hot and stress out the yeast to push it towards the banana end, but maybe id be better off getting the banana falvours elsewhere. What yeast would you recomend instead?
Wells banana bread is the only one I've seen. I didnt think it was anything special, but I loved the idea of it. Im only new to brewing, but I feel like all the components can be made into a great beer.

I would think 002 would be a nice choice.

Thuys wrote:Well my plan was to ferment hot and stress out the yeast to push it towards the banana end, but maybe id be better off getting the banana falvours elsewhere.

I would strongly recommend against intentionally fermenting hot and stressing out a yeast to achieve amplified phenols and esters. Make sure you are well versed in how a specific yeast acts under normal temps and conditions before you attempt to push the boundaries. The last thing you want to find out is that you fermented too hot and have 50 undrinkable fusel alcohol bombs on your hands. No amount of esters and phenols is worth that.

I would look at using the Wyeast West Yorkshire strain.