Adam Gretencord's BrewBlog > Current BrewBlog > SBL (Banana) Cream Ale [Cream Ale]

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SBL (Banana) Cream Ale

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06A

A clean, well-attenuated, flavorful American lawnmower beer.

Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	February 14, 2010
Yield:	2.5 gallons
BU/GU	0
Calories:	149 (12 ounces)
ABV:	5.2%
ABW:	4.1%

OG:	1.046
OG (Plato):	11.43° P
Reading 1:	1.010 (9 days)
FG:	1.007
FG (Plato):	1.8° P
Real Extract:	3.54° P
App. Atten.:	84.3%
Real Atten.:	69.1%
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

3.80 pounds

American Pale Malt (6-Row)

Color (L):	1 °L
Info/Use:	Moderate malt flavor. Basic malt for all beer styles.

81.7% of grist

0.29 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

6.2% of grist

0.56 pounds

Crystal Malt 10L

Color (L):	10 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

12% of grist

4.65 pounds

Total Grain Weight

100% of grist

Adjuncts

0.78 pounds

Flaked Maize

Miscellaneous Ingredients (Non-Fermentable)

1 teaspoon

Irish Moss @ 15 minutes (Boil)

Hops

0.40 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.8 AAUs

0.60 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.5% Pellets @ 10 minutes
Type: Aroma
Use: Aroma

2.7 AAUs

1.00 ounces

Total Hop Weight

4.5 AAUs

Yeast

White Labs San Francisco — Liquid — 1000 ml starter

Mash

Mash Type:	Step
Grain Amt.	5.43 pounds

Grain Temp.

72° F

Step	Description	Temp.	Time
Acid	1 gallon	110° F	30 min.
Protein	0.5 gallon addition	126° F	30 min.
Saccharification		152° F	45 min.

Special Procedures

Still showing signs of fermenting activity (bubbles, krausen falling out) at day 9. Beer is quite clear though. 78% attenuation. Racked to secondary. 1 gallon regular, rest racked to bananas! 2.5 lbs of ripe bananas mashed and frozen earlier. Thawed and added to 180 deg F. water and pasteurized for 10 minutes after bringing temp back up. Cooled to 100 deg in ice bath and transferred to secondary. Regular Cream Ale: 1.007 on bottling day - March 5, 2010. primed with 2 tbs corn sugar for 1 gallon. Banana Cream Ale: 1.005. Primed with 2.4 tbs corn sugar for 1.375 gallons. Racked off bananas to see how much beer I would get (1.375 gallons). Lots of banana material after racking off. Ran through a filter screen prior to priming (I know, exposed to oxidation but what are you going to do?).

Still showing signs of fermenting activity (bubbles, krausen falling out) at day 9. Beer is quite clear though. 78% attenuation.

Racked to secondary. 1 gallon regular, rest racked to bananas!

2.5 lbs of ripe bananas mashed and frozen earlier. Thawed and added to 180 deg F. water and pasteurized for 10 minutes after bringing temp back up. Cooled to 100 deg in ice bath and transferred to secondary.

Regular Cream Ale: 1.007 on bottling day - March 5, 2010. primed with 2 tbs corn sugar for 1 gallon.

Banana Cream Ale: 1.005. Primed with 2.4 tbs corn sugar for 1.375 gallons. Racked off bananas to see how much beer I would get (1.375 gallons). Lots of banana material after racking off. Ran through a filter screen prior to priming (I know, exposed to oxidation but what are you going to do?).

Fermentation

Primary:

9 days @ 65° F

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