Bock - Eisbock (BJCP 2008)

Top 10 Eisbock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Titanic Iceberg	20.8 L	9.72%	14.56	1.099	1.025		All Grain	2571
Stu's Ultimate Eisbock	5.5 gal	16.83%	59.61	1.171	1.043		All Grain	2361
MTS II	5.5 gal	10.22%	31.67	1.108	1.030		All Grain	2221
Kyle's Eisbock	10 gal	7.89%	39.47	1.080	1.020		All Grain	2091
Eisbock - Barrel Aged	11 gal	9.18%	25.83	1.091	1.021		All Grain	1897
Papa Bock 2row	10.5 gal	9.09%	37.61	1.084	1.015		All Grain	1564
Eisbock Experiment	4 gal	7.19%	16.7	1.072	1.017		All Grain	1412
papa bock 5gal extract	5.3 gal	0.69%	101.92	1.007	1.002		extract	1365
test	21 L	8.22%	0.41	1.083	1.021		extract	1270
Fauxbock	2.5 gal	10.08%	37.14	1.114	1.037		Partial Mash	1123

Newest Eisbock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Eisbock	5.5 gal	8.96%	31.4	1.089	1.021		All Grain	40
Tribal Eisbock	50 L	8.19%	27.1	1.078	1.016		All Grain	257
Eisbock WYPQ	50 L	7.67%	0	1.078	1.019		All Grain	199
eisbock uru/rohan	550 L	6.67%	0	1.068	1.017		All Grain	236
Ryan's Bitchin' Beer	5.5 gal	8.5%	26.94	1.089	1.024		All Grain	756
Awesome Recipe	4 gal	10.28%	44.18	1.104	1.026		All Grain	684
*Mr. Beer - Eis, Eis, Baby	2.25 gal	8.11%	7.85	1.075	1.014		extract	1000
Eisbock	10 gal	8.73%	38.37	1.089	1.022		All Grain	903
Awesome Recipe	31.7006 L	23.71%	12.52	1.241	1.060		extract	773
Bock (Warm Fermentation)	5 gal	7.71%	34.46	1.076	1.017		Partial Mash	994

Fermentables Used In Eisbock (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich Dark 20L	5		Grain	specialty malt	20°L	34	30%	3% - 58%
German - Pilsner	5	German	Grain	base malt	1.6°L	38	56%	29% - 81%
Munich	4		Grain	specialty malt	6°L	37	37%	5% - 58%
German - CaraMunich I	4	German	Grain	crystal malt	39°L	34	15%	2% - 28%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	7%	1% - 14%
American - Roasted Barley	3	American	Grain	roasted malt	300°L	33	11%	1% - 29%
German - Carafa III	3	German	Grain	roasted malt	535°L	32	1%	1% - 1%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	9%	9% - 10%
Dry Malt Extract - Pilsen	2		Dry Extract	extract	2°L	42	35%	17% - 52%
Flaked Oats	2		Adjunct	raw	2.2°L	33	2%	2% - 2%

Hops Used In Eisbock (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Domestic Hallertau	4	3.9	38%	25% - 50%
Hallertau Hersbrucker	4	4	51%	33% - 67%
Cascade	3	7	57%	19% - 83%
Hallertau Mittelfruh	3	3.75	62%	43% - 100%
Magnum	2	15	51%	50% - 51%
Mount Hood	2	4.8	67%	50% - 100%
Northern Brewer	2	7.8	75%	75% - 75%
Perle	2	8.2	50%	50% - 50%

Steeping Grains Used In Eisbock (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Eisbock (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Bohemian Lager 2124	3	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	2	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F

Other Ingredients Used In Eisbock (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range