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	2368
Stu's Ultimate Eisbock	5.5 gal	16.83%	59.61	1.171	1.043		All Grain	2194
MTS II	5.5 gal	10.22%	31.67	1.108	1.030		All Grain	2103
Kyle's Eisbock	10 gal	7.89%	39.47	1.080	1.020		All Grain	1811
Eisbock - Barrel Aged	11 gal	9.18%	25.83	1.091	1.021		All Grain	1669
Papa Bock 2row	10.5 gal	9.09%	37.61	1.084	1.015		All Grain	1436
Eisbock Experiment	4 gal	7.19%	16.7	1.072	1.017		All Grain	1312
papa bock 5gal extract	5.3 gal	0.69%	101.92	1.007	1.002		extract	1244
test	21 L	8.22%	0.41	1.083	1.021		extract	1165
Fauxbock	2.5 gal	10.08%	37.14	1.114	1.037		Partial Mash	1002

Newest Eisbock (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tribal Eisbock	50 L	8.19%	27.1	1.078	1.016		All Grain	18
Eisbock WYPQ	50 L	7.67%	0	1.078	1.019		All Grain	12
eisbock uru/rohan	550 L	6.67%	0	1.068	1.017		All Grain	101
Ryan's Bitchin' Beer	5.5 gal	8.5%	26.94	1.089	1.024		All Grain	607
Awesome Recipe	4 gal	10.28%	44.18	1.104	1.026		All Grain	556
*Mr. Beer - Eis, Eis, Baby	2.25 gal	8.11%	7.85	1.075	1.014		extract	867
Eisbock	10 gal	8.73%	38.37	1.089	1.022		All Grain	757
Awesome Recipe	31.7006 L	23.71%	12.52	1.241	1.060		extract	670
Bock (Warm Fermentation)	5 gal	7.71%	34.46	1.076	1.017		Partial Mash	783
Eisbock	5 L	11.85%	0	1.120	1.030		All Grain	855

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%
Munich	4		Grain	specialty malt	6°L	37	37%	5% - 58%
German - Pilsner	3	German	Grain	base malt	1.6°L	38	60%	29% - 81%
German - Carafa III	3	German	Grain	roasted malt	535°L	32	1%	1% - 1%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	7%	1% - 14%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	9%	9% - 10%
German - Caramel Pils	2	German	Grain	crystal malt	2.4°L	35	67%	55% - 80%
Dry Malt Extract - Pilsen	2		Dry Extract	extract	2°L	42	35%	17% - 52%
Liquid Malt Extract - Munich	2		Liquid Extract	extract	8°L	35	39%	39% - 40%
Lactose (Milk Sugar)	2		Sugar	sugar	1°L	41	8%	3% - 14%

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%
Hallertau Mittelfruh	3	3.75	62%	43% - 100%
Cascade	2	7	61%	19% - 83%
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