Eisbock - Barrel Aged

Method: All Grain
Style: Eisbock
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 303 calories (Per )
Carbs: 29.7 g (Per )

Created: Wednesday March 23rd 2016

Original Gravity:

1.091

Final Gravity:

1.021

ABV (standard):

9.2%

IBU (tinseth):

20.8

SRM (morey):

19.5

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	German - Munich Light18 lb Munich Light	37	6	51.6%
10 lb	German - Pilsner10 lb Pilsner	38	1.6	28.7%
3 lb	German - Melanoidin3 lb Melanoidin	37	25	8.6%
8 oz	German - Carafa III8 oz Carafa III	32	535	1.4%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	1.1%
3 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	8.6%
34.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Hallertau Hersbrucker2.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	13.18	55.6%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	7.6	44.4%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Hallertau Hersbrucker (Pellet)	13.18	55.6%
2 oz	Hallertau Mittelfruh (Pellet)	7.6	44.4%
4.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal		Fly Sparge	--	151 °F	90 min
Starting Mash Thickness: 1.133 qt/lb

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48	4	16	34	22	72
Add Salts to 9 Gallon RO Mash only. Use 10 Gallon RO for Sparge. Gypsum 1gm, Mag Sulf 0.5 gm, Mag Chloride 0.5 gm, Calcium Chloride 1.5 gm, Chalk 4 gm, Sodium Bicarb 1 gm. Add no acid to mash. Collect 12.5 gal wort. Boil til 11 Gal. Add Candi Sugar and yeast Neut to boil. Any Noble hop ok. Do not use Perle Hops. Note max ABV for Lager yeast is 9%
Mash Chemistry and Brewing Water Calculator

Notes

Mash low for 90min. Mashout to 155 for 30 min. Pitch with Aerated 2 x normal Yeast quantity that are actively fermenting. Pitch at 48F into well aerated wort and let ferment rise to 52F, hold at 52f until complete. If needed do diacetyl rest at 58 to 60F for 2-3 days. Cool to 42F. Rack off settled yeast. Hold at 42F for two to three weeks, then Cool to 33F for a minimum of eight weeks (12 weeks or longer because of high alcohol). Make 2 batches = 22 gallons and freeze in corny kegs to get 10 gallons of Eisbock. Note IBU will be concentrated in the Eisbock. Place in Rum/Wiskey barrel and age 6 months to 12 months. Estimated ABV = 15 to 17%. Bottle with ? priming sugar and Champagne yeast and or CBC-1 yeast or keg and force carbonate and bottle with the Last Straw.

View Count: 1644
Brew Count: 0
Last Updated: 2016-10-01 15:03 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!