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Eisbock the Sheriff

Method: All Grain
Style: Eisbock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Pat O'Brien
Calories: 318 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)

Created: Monday October 31st 2016

Original Gravity:

1.095

Final Gravity:

1.026

ABV (standard):

9.0%

IBU (tinseth):

26.7

SRM (morey):

25.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Munich - Light 10L10 lb Munich - Light 10L	33	10	49.4%
5 lb	German - Pilsner5 lb Pilsner	38	1.6	24.7%
1 lb	German - Vienna1 lb Vienna	37	4	4.9%
1 lb	German - Carapils1 lb Carapils	35	1.3	4.9%
2 lb	American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L	33	80	9.9%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	4.9%
4 oz	American - Chocolate4 oz Chocolate	29	350	1.2%
20.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Yakima Chief Hops - German Hallertau3 oz German Hallertau Hops	Pellet	2.5	Boil	90 min	21.06	75%
1 oz	Brewmaster - Czech Saaz1 oz Czech Saaz Hops	Pellet	2.8	Boil	30 min	5.65	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Yakima Chief Hops - German Hallertau (Pellet)	21.06	75%
1 oz	Brewmaster - Czech Saaz (Pellet)	5.65	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	146+3 (walls) = 149F (Proteinase)	Infusion	--	133 °F	30 min
2.5 gal	212F (Saccharification)	Infusion	--	156 °F	45 min
2.1 gal	212F (Mashout / collect 4 gal)	Decoction	--	168 °F	10 min
3.5 gal	168F (Batch Sparge / collect 4 gal)	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Fining	Boil	10 min.

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1030 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg Carbonation Amount: 10 psi - 38F CO₂ Level: 2.4 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
83	19	38	61	100	212
Lincoln, NE Tap Water - 1/2 tsp CaCl2 in first 5 gallons of Mash Water - 3.6 ml 88% Lactic Acid in 3.5 gallons Sparge Water - 1/4 tsp CaCl2 also in Sparge Water
Mash Chemistry and Brewing Water Calculator

Notes

Large Yeast Starter- 2 gal boiled water/ 24.0 oz Light DME / 2 packs yeast (~60% viable) / 0.5 tsp yeast nutrient. Put starter in a bucket fermenter with a stir plate, occasionally stirring heavily during the first 24 hours.

Two-step infusion mash (133F/156F) with single liquid decoction for mashout temp.

Primary - Pitch at 46F, 4 weeks at 50F
Diacetyl Rest - 2 days at 68F
Rack and Ramp Down by 4F/Day to 34F
Lager - 16 weeks at 34F
Rack into Corny Keg and "Ice" at 28F for 24 hours
Push Liquid to New Keg; Measure ice volume when thawed

Last Updated and Sharing

1,706

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Brews

Public: Yup, Shared
Last Updated: 2016-11-12 22:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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