Pumpernickel Doppelsticke - Beer Recipe - Brewer's Friend

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Pumpernickel Doppelsticke

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Thursday March 10th 2011
1.090
1.023
8.9%
39.8
23.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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%
0.13 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%
19.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mt. Hood2 oz Mt. Hood Hops Leaf/Whole 5.5 Boil 60 min 66.7%
1 oz Hallertauer1 oz Hallertauer Hops Leaf/Whole 4.5 Boil 30 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 lb Whirlfloc Tablet Other Boil 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion Mash Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.62 34.5  
Mash volume with grains 10.2 40.8  
Grain absorption losses -2.46 -9.9  
Remaining sparge water volume (equipment estimates 0.7 g | 2.8 qt) 0.09 0.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.71 34.9
Equipment Profile Used: System Default
 
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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  • Last Updated: 2011-03-10 06:24 UTC