Brew of the week: Chocolate Banana Ale
Nothing went to waste on this brew: The Malt was used to fertilize my plum/pear trees and make bread, the spent hops used as mulch for my chili trees, the boiled bananas for jam and the banana peels for cake and the leftover for compost!
What makes it chocolate-y? The chocolate malt grain for chocolate/coffee and slightly bitter taste;
What makes it banana-y? I used a whole bunch of chopped bananas during the boil;
What makes it an ale? Most of the grain used was Pale Malt; and used Ale Yeast;
To taste? Fuggles Hops
I don’t want high carbonation, so kegging the 10L seemed like much, much less work! I will update you on the progress!
Apologies for the bad picture quality… my camera has been borrowed!
Lately, I’ve been making a lot of jam… why? Just because I want to test a recipe that I came up with. Is the recipe transferrable to different fruits? The answer is: So far, yes! A base recipe and just exchanging the fruit seem to be working wonders!
What was used so far?
- Seedless chillies
- Red Peppers
Advantages of no pectin jam? (That I have noticed)
- True flavour: As you boil the water off to gel it up, you taste the true flavour of the fruit… concentrated!
- If you keep it all organic, you can have an all natural, just as nature intended, good old jam!
Disadvantages of no pectin jam? (That I have noticed)
- Lower yield: As you need to boil the water off to get that jelly consistency, you get less jam… a lot less, actually;
- It takes up to 45 minutes to make it, against 5-10mins of a pectin added jam.
Since the recipe has been a trial and error and I adjusted them to my personal preference, well, I will leave up to you to come up with yours!