The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Pumpernickel Ale

I tried to approximate the experience of eating a slice of good, hearty pumpernickel bread--spicy, flavorful, malty, rye-y, and yeasty. Enjoy!

Brewer: Andy Strodtman Email: astrodtman@gmail.com
Beer: Pumpernickel Ale Style: -
Type: All grain Size: 5.5 gallons
Color:
31 HCU (~16 SRM)
Bitterness: 41 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (4.0% w/w)
Grain: 6 lb. German Pilsner
4 oz. American crystal 120L
2 lb. Rye (raw)
4 oz. American black patent
Mash: 80% efficiency
Mash at 155° for 1 hour. Mash out at 168 for ten minutes.
Boil: 60 minutes SG 1.045 6 gallons
8 oz. Caraway seeds
8 oz. Black peppercorns, very coarsely crushed
8 oz. Molasses
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
.25 oz. Hallertauer Mittelfruh (5% AA, 15 min.)
.25 oz. Saaz (aroma)
.25 oz. Tettnanger (aroma)
.25 oz. Hallertauer Mittelfruh (aroma)
Yeast: Wyeast 3333 German Wheat yeast

Recipe posted 04/01/08.