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Pumpernickel Doppelsticke

301 calories
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Efficiency: 75% (brew house)
Share: <EMBED>
1.090
1.023
8.89%
39.77
23.04
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1 lb Weyermann Rye1 lb Weyermann Rye 0 4 5.1%
4 lb Toasted Pumpernickel Bread4 lb Toasted Pumpernickel Bread 7.5 4 20.3%
5 lb German Munich Malt5 lb German Munich Malt 37 4 25.4%
9 lb German Pilsner 2-Row9 lb German Pilsner 2-Row 37 2 45.7%
0.25 lb Carafa II0.25 lb Carafa II 32 412 1.3%
0.125 lb Simpson's Chocolate0.125 lb Simpson's Chocolate 9.33 400 0.6%
0.33 lb Special B0.33 lb Special B 30 180 1.7%
19.71 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
2 oz Mt. Hood2 oz Mt. Hood HopsLeaf/Whole5.5Boil60 min
1 oz Hallertauer1 oz Hallertauer HopsLeaf/Whole4.5Boil30 min
 
Mash Guidelines
Amount Description Type Temp Time
--Single Infusion MashInfusion152 F90 min
 
Other Ingredients
Amount Name Type Use Time
0.00625 lbWhirlfloc Tablet0.00625 lb Whirlfloc TabletOtherBoil1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes
Shred pumpernickel bread into small 1" pieces, lightly toast in over on baking sheet to firm and crispy texture. Pre-soak pumpernickel with 1 gallon of 150 F water for an hour, strain and separate from "bread juice". Add pieces of pumpernickel to mash and mash as usual. Use bread juice in sparge water.
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View Count: 1417
Brew Count: 0
Last Updated: 2011-03-10 06:24 UTC
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