Banana: Iso amyl acetate from a warm fermentation of a heavily oxygenated wort with Weihenstephan yeast
Toffee: High rate of 140 colour crystal in grist giving Maillard derived aroma compounds and butterscotch from diacetyl producing bacteria
Stout: high rate of roasted barley
Tomorrow I join Sam Galsworthy, the presenter (and gin distiller) in his Hammersmith kitchen to brew the imperial banoffee stout. Hop wise we are using Target, Goldings and the brutal Summit. Hopefully these and the roasted barley will prevent the beer tasting like banoffee pie in a liquidiser by giving some balance.
Mum has given me some advice for my TV moment. She said that I should be myself. So you can expect me to swear, get overexcited and fight with the presenter!
I was devastated to learn that the filming has been moved to the morning which means that I now have 6 hours to kill before my train. 6 hours in London with several superb pubs on the route back to Paddington, not sure what I’ll do.
nb this post was written on Thursday
8 comments:
Ill swap you a bottle of that stout for the bottle of heston's ale i'm still too scared to open ;op
im now off down to the supermarket to buy some stout and a banoffee pie...blender he we come!!
I'll send you a bottle in a couple of weeks Andy. You can hang on to offal!
Fantastic idea, as a man who avoids puddings but sometimes grabs a spoonful of banoffee when no one is looking I think it will be fabulousa —̄ what abv though will you be? I would have thought a bit of alcohol would also add some weight.
Thanks Adrian, The OG was 1060 so we are looking at 6-7% ABV. Plenty of alcohol to break up the sweetness.
Interesting stuff, dude. 'Banoffee Pie Float?'
Since banoffee pie is properly made using tins of condensed milk, should this not be a milk stout?
Strangely relevant word verification word: mican
Martyn Cornell
No lactose in this one Martyn! There will be plenty of sweetness without unfermentable sugars.
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