Eisbock - Barrel Aged

303 calories 30 carbs
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Beer Stats
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 12oz)
Carbs: 30 g (Per 12oz)
Created Wednesday March 23rd 2016
1.091
1.021
9.18%
20.78
19.54
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)3 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.6%
34.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.5 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%
 
Mash Guidelines
Amount Description Type Temp Time
9 gal Fly Sparge 151 °F 90 min
Starting Mash Thickness: 1.133 qt/lb
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
-
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.

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Last Updated: 2016-10-01 15:03 UTC

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