Middle West Spirits | Dark Pumpernickel Rye Recipe
3 Year, 96°
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Ingredients
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Base Ingredients
Flavor Enhancements
Spices
Method
Preparation
- 1
Prepare the Rye Mash
In a large pot, combine the Dark Pumpernickel Rye with 2 cups of water. Heat over medium heat until the mixture reaches 160°F (70°C).
- 2
Add Yeast
Once the mash has cooled to about 80°F (27°C), sprinkle the yeast over the surface and let it hydrate for 10 minutes. Stir gently to mix.
Flavoring
- 3
Add Malts
Stir in the caramel malt and chocolate malt into the mash. Allow the mixture to sit for about 1 hour at around 150°F (65°C) to extract the flavors.
- 4
Incorporate Coffee and Spices
Add the crushed coffee beans, coriander, and anise seed to the mixture. Stir well and let it sit for another 30 minutes.
Fermentation
- 5
Transfer to Fermenter
After flavor extraction, transfer the mash to a fermenter. Add additional water to achieve a total volume of 5 gallons if needed.
- 6
Ferment
Seal the fermenter with an airlock and allow it to ferment at room temperature for 1-2 weeks, or until fermentation activity has significantly slowed.
Distillation
- 7
Distill
Once fermentation is complete, distill the mash using a pot still. Collect the distillate until you reach a proof of 96°.
- 8
Age
Transfer the distillate to oak barrels for aging. Allow it to mature for 3 years for optimal flavor development.
