TasunkaWitko
Well-Known Member
Ideas/Brainstorming for a Pfeffernüsse Ale (German/Russian Holiday Cookie)
I'm just throwing this out on the table for some general brainstorming - it may never be brewed.
Pfeffernüsse is a traditional holiday cookie made by the Germans and Germans-from-Russia, and is a particular favourite among the latter group whose descendants emigrated to the Great Plains of the United States. Being a member of that group, going back through North Dakota, Ukraine, Bavaria and Alsace, I decided to see if this might be at all viable as a holiday ale.
I took an existing recipe that I have for a gingerbread holiday ale and modified it a bit; nothing way out there, just some incorporations of the pfeffernüsse idea. One thing I wanted to be sure to do is to be very careful with the anise - a traditional ingredient in pfeffernüsse - because it is very easy to over-do when making beer. Since this is only for a 1-gallon batch, it is not the end of the world if it is a bit too much - I can always cut back next time.
The choice of hops somewhat arbitrary; the Hallertau was in the original recipe that I modified, but the Mandarina Bavaria is a substitute for the Centennial that was in the original recipe, bringing the IBUs down to something that is a little more civilized (to me).
Where the "fermentables" are concerned, the only thing that I added was the molasses - the grains are the same as in the original recipe.
It seems a bit on the heavy side; but then again, why not? We Germans from Russia like to drink, and if you're going to get blasted, a holiday party or New Year's Eve is the time to do it.
Anyway, here it is - ideas and feedback are welcome, and if some brave soul wants to give it a try, I'd like to know how it turned out.
Pfeffernüsse Ale
(Recipe in development)
1 gallon
All-Grain
OG - 1.078
FG - 1.017
ABV 7.98%/Vol
IBU 26.37
SRM 64.86
Fermentables
1.8 lbs English Pale 2-Row
0.2 lbs Caramel 10
0.2 lbs Caramel 60
0.1 Chocolate Malt
1/2 cup (6 oz/weight) Molasses
Mash at 152 degrees for 60 minutes
60-minute Boil
0.1 oz Mandarina Bavaria - 60 Minutes
1 Cinnamon Stick - 60 Minutes
3 Whole Cloves - 60 Minutes
0.1 oz Mandarina Bavaria - 30 Minutes
1 tsp Candied Ginger - 30 Minutes
1/2 Grated Fresh Nutmeg - 30 Minutes
0.1 oz Hallertau Mittelfruh - 5 Minutes
0.05 oz Anise Seed - 5 Minutes
Yeast
Danstar Nottingham
I'm just throwing this out on the table for some general brainstorming - it may never be brewed.
Pfeffernüsse is a traditional holiday cookie made by the Germans and Germans-from-Russia, and is a particular favourite among the latter group whose descendants emigrated to the Great Plains of the United States. Being a member of that group, going back through North Dakota, Ukraine, Bavaria and Alsace, I decided to see if this might be at all viable as a holiday ale.
I took an existing recipe that I have for a gingerbread holiday ale and modified it a bit; nothing way out there, just some incorporations of the pfeffernüsse idea. One thing I wanted to be sure to do is to be very careful with the anise - a traditional ingredient in pfeffernüsse - because it is very easy to over-do when making beer. Since this is only for a 1-gallon batch, it is not the end of the world if it is a bit too much - I can always cut back next time.
The choice of hops somewhat arbitrary; the Hallertau was in the original recipe that I modified, but the Mandarina Bavaria is a substitute for the Centennial that was in the original recipe, bringing the IBUs down to something that is a little more civilized (to me).
Where the "fermentables" are concerned, the only thing that I added was the molasses - the grains are the same as in the original recipe.
It seems a bit on the heavy side; but then again, why not? We Germans from Russia like to drink, and if you're going to get blasted, a holiday party or New Year's Eve is the time to do it.
Anyway, here it is - ideas and feedback are welcome, and if some brave soul wants to give it a try, I'd like to know how it turned out.
Pfeffernüsse Ale
(Recipe in development)
1 gallon
All-Grain
OG - 1.078
FG - 1.017
ABV 7.98%/Vol
IBU 26.37
SRM 64.86
Fermentables
1.8 lbs English Pale 2-Row
0.2 lbs Caramel 10
0.2 lbs Caramel 60
0.1 Chocolate Malt
1/2 cup (6 oz/weight) Molasses
Mash at 152 degrees for 60 minutes
60-minute Boil
0.1 oz Mandarina Bavaria - 60 Minutes
1 Cinnamon Stick - 60 Minutes
3 Whole Cloves - 60 Minutes
0.1 oz Mandarina Bavaria - 30 Minutes
1 tsp Candied Ginger - 30 Minutes
1/2 Grated Fresh Nutmeg - 30 Minutes
0.1 oz Hallertau Mittelfruh - 5 Minutes
0.05 oz Anise Seed - 5 Minutes
Yeast
Danstar Nottingham
