Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.17 gal
Boil Time: 60 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 25 Jul 2022
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
2.0 oz Rice Hulls (0.0 SRM) Adjunct 1 1.4 % 0.01 gal
6 lbs Pale Malt (2 Row-Briess) (1.8 SRM) Grain 2 65.8 % 0.47 gal
3 lbs Pilsner (2 Row) Bestmaltz (2.0 SRM) Grain 3 32.9 % 0.23 gal
1.00 tbsp Calcium Chloride (Boil) Water Agent 4 - -
5.0 pkg Lactobacillus Plantarum (Swanson Probiotics #1) [124.21 ml] Yeast 5 - -
1.0 pkg Bananza Ale (Omega #OYL-400) Yeast 6 - -
1.00 oz El Dorado (2020 YVH) [12.70 %] - 3.0 Days Into Primary for 10.0 Days Hop 7 0.0 IBUs -
1.00 oz El Dorado (2020 YVH) [12.70 %] - 7.0 Days Into Primary for 5.0 Days Hop 8 0.0 IBUs -
1.00 oz Sabro (2021 YVH) [13.80 %] - 7.0 Days Into Primary for 5.0 Days Hop 9 0.0 IBUs -
0.13 oz LorAnn Pineapple Extract (Bottling) Flavor 10 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 0.0 IBUs
Est Color: 3.3 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.3 %
Calories: 165.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.26 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 9 lbs 2.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.00 qt of water at 163.0 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.08gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

7/25/2022 - Brew Day - Mashed 30 minutes at 156 degrees. Sparged & boiled for 60 minutes. Chilled to 85 degrees (meant to add at 95, but I chilled too fast) and added 5 capsules of Lacto P. Transferred to fermenter and will let sit 2-3 days before adding saved Omega Bananza yeast.

7/28/2022 - 9am - Added saved Bananza yeast, mixed in, and added 1 oz El Dorado. Per Omega Yeast support, I also put on a heat belt to try to raise the fermentation temperature. Next time I also need to underpitch the yeast and not aerate to create stress that results in more banana flavors to develop.

8/2/2022 - Added 1oz El Dorado & Sabro hops.

8/7/2022 - Kegged and added 1 vial of LorAnn pineapple extract to the keg. I didn't taste after adding, but I can always add more after carbonation if needed. There was not very much banana, which is kind of a bummer considering I put a heat belt on the fermenter and it got up into the upper 70s or lower 80s for several days. I will likely continue to use the Bananza yeast on my sours and not worry about getting a lot of Banana flavor out of it until my svaed yeast is gone.

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