Pumpernickel Stout - Beer Recipe - Brewer's Friend

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Pumpernickel Stout

222 calories 22.4 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Wednesday November 6th 2019
1.067
1.016
6.7%
28.0
44.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Dark3 lb Dry Malt Extract - Dark 44 30 27.9%
1 lb Molasses1 lb Molasses 36 80 9.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 9.3%
5 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 27.9%
1 lb German - CaraRye1 lb CaraRye 34 67 9.3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.7%
0.75 lb American - Black Barley0.75 lb Black Barley 27 530 7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 19.6 66.7%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 8.43 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Toasted crushed caraway seed Spice Whirlpool 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Salisbury MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Steeping 165 °F 165 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 3.53 14.1  
Grain absorption losses (steep / mash) -0.84 -3.4  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 1.39 g | 5.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 3.53 14.1
Equipment Profile Used: System Default
 
Notes

Heat 1.3 gal of water to 165 °F Crush grains and steep, settling mash at about 152 °F for 60 min. Sparg with 1.3 gal. water at 165°F

Add DME and molasses, bring to boil. Add hops to schedule.

Toast the caraway seeds over medium heat on a stove until aromatic. Remove from heat and add caraway to wort. Steep 30 min. then begin cooling. Top off in fermenter with water to make 5.25 gal.

Chill to 68 °F and pitch yeast slurry. Ferment at 65 °F for 10 days. Rack to secondary and cool to 50 °F. Lager for three weeks at this temperature.

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  • Last Updated: 2020-02-08 19:04 UTC