Eisbock Beer Recipe | All Grain Eisbock by Back9brewery_AZ | Brewer's Friend
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Eisbock

297 calories 30.2 g 12 oz
Beer Stats
Method: All Grain
Style: Eisbock
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 297 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Thursday May 2nd 2019
1.089
1.022
8.7%
28.7
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Belgian - Munich18 lb Munich 38 6 57.6%
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 32%
3 lb German - Melanoidin3 lb Melanoidin 37 25 9.6%
4 oz German - Carafa III4 oz Carafa III 32 535 0.8%
31.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Leaf/Whole 8.2 Boil at 212 °F 60 min 24.05 50%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil at 212 °F 10 min 4.68 50%
4 oz / 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Using a single decoction, calculate the amount of the mash that will need to be heated with a mash in at 122 °F (50 °C). After 10 minutes, transfer the calculated amount of the mash to a separate pot. Heat the pot and constantly stir until boiling. Return the boiled mash to the mash tun and mix with the remaining grain to bring the temperature to 150 °F (66 °C). Allow the mash to rest at 150 °F (66 °C) for 60 minutes. After fermentation, cold condition the beer for three weeks.
To make the eisbock, use 2-liter plastic soda bottles to freeze the doppelbock. Avoid glass to prevent shattering from expanding ice. Just before the beer freezes solid, pour off the beer into another vessel leaving behind the ice crystals in the bottle. When the sides are pressed, there should be some give but the contents should not still be slushy.

Start with approximately 3 gallons (11.36 L) of doppelbock and finish with 1 gallon (3.79 L) of eisbock.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2019-05-02 13:29 UTC
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