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eisbock

368 calories 35.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 19.1 °P (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 99%
Calories: 368 calories (Per 500ml)
Carbs: 35.6 g (Per 500ml)
Created: Wednesday November 10th 2021
19.1 °P
4.5 °P
8.6%
19.3
15.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Wheat Malt10 lb Wheat Malt 37 2 49.2%
10 lb Weyermann - Munich Type I10 lb Munich Type I 38 6 49.2%
2.50 oz Briess - Chocolate2.5 oz Chocolate 25 350 0.8%
2.50 oz Weyermann - Carafa Special Type 1 2.5 oz Carafa Special Type 1 29.9 340 0.8%
20.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Hersbrucker1.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.3 77.8%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 22.2%
2.25 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
2.50 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (Boiled)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 18 8 95
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal Strike 152 °F 152 °F 60 min
Batch Sparge 152 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.62 30.5  
Mash volume with grains 9.24 37  
Grain absorption losses -2.54 -10.2  
Remaining sparge water volume (equipment estimates 3.01 g | 12 qt) 3.42 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 8.25 33  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 11.04 44.2
Equipment Profile Used: System Default
 
Notes

for eisbock: Transfer half to keg after fermentation. Leave in freezer at 30f for 24 hrs. Close transfer liquid. Should get 75-80%

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  • Last Updated: 2026-02-24 21:37 UTC