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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: |
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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 |
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| 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 |
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| 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) |
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| Yeast: | Wyeast 3333 German Wheat yeast | |||||||
Recipe posted 04/01/08.
