Bock - Eisbock (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 2603
Stu's Ultimate Eisbock
5.5 gal 16.83% 59.61 1.171 1.043
All Grain 2380
MTS II
5.5 gal 10.22% 31.67 1.108 1.030
All Grain 2227
Kyle's Eisbock
10 gal 7.89% 39.47 1.080 1.020
All Grain 2123
Eisbock - Barrel Aged
11 gal 9.18% 25.83 1.091 1.021
All Grain 1929
Papa Bock 2row
10.5 gal 9.09% 37.61 1.084 1.015
All Grain 1574
Eisbock Experiment
4 gal 7.19% 16.7 1.072 1.017
All Grain 1424
papa bock 5gal extract
5.3 gal 0.69% 101.92 1.007 1.002
extract 1374
test
21 L 8.22% 0.41 1.083 1.021
extract 1278
Fauxbock
2.5 gal 10.08% 37.14 1.114 1.037
Partial Mash 1130

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 50
Tribal Eisbock
50 L 8.19% 27.1 1.078 1.016
All Grain 270
Eisbock WYPQ
50 L 7.67% 0 1.078 1.019
All Grain 211
eisbock uru/rohan
550 L 6.67% 0 1.068 1.017
All Grain 247
Ryan's Bitchin' Beer
5.5 gal 8.5% 26.94 1.089 1.024
All Grain 775
Awesome Recipe
4 gal 10.28% 44.18 1.104 1.026
All Grain 694
*Mr. Beer - Eis, Eis, Baby
2.25 gal 8.11% 7.85 1.075 1.014
extract 1011
Eisbock
10 gal 8.73% 38.37 1.089 1.022
All Grain 918
Awesome Recipe
31.7006 L 23.71% 12.52 1.241 1.060
extract 782
Bock (Warm Fermentation)
5 gal 7.71% 34.46 1.076 1.017
Partial Mash 1029

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