Brewer's Friend

Print

Eisbock

300 calories 29.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Eisbock
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://byo.com/article/style-profile-style-profile-13/
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Wednesday October 8th 2025
1.090
1.021
9.1%
27.5
15.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
37 oz Weyermann - Pilsner37 oz Pilsner 36 1.5 55.8%
26 oz Weyermann - Munich Type II (Dark)26 oz Munich Type II (Dark) 37 10 39.2%
3.30 oz German - CaraMunich III3.3 oz CaraMunich III 34 57 5%
66.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 18.66 50%
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 8.8 50%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 g Chalk Water Agt Mash 1 hr.
1.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.62 g Epsom Salt Water Agt Mash 1 hr.
0.28 g Gypsum Water Agt Mash 1 hr.
1.66 g Baking Soda Water Agt Mash 1 hr.
3.45 ml Lactic acid Water Agt Mash 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 75 120 65 260.689
Water is Malty 20 SRM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 gal Infusion 165 °F 158 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.55 g | 10.2 qt) 2.17 8.7  
Mash volume with grains (equipment estimates 2.88 g | 11.5 qt) 2.5 10  
Grain absorption losses -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.78 g | 7.1 qt) 1.4 5.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.17 8.7
Equipment Profile Used: System Default
 
Notes

Fermentis - Saflager - German Lager Yeast W-34/70
White Labs - German Bock Lager Yeast WLP833
Wyeast - Bavarian Lager 2206
Fermentis - Saflager - Swiss Lager Yeast S-189
Danstar - Nottingham Ale Yeast

Once the beer has finished fermentation, let it lager for one month at near-freezing temperatures. Transfer the beer to a Cornelius keg or similar container that can be flushed with CO2 and can withstand the freezing process without cracking. Freeze concentrate the beer by 20%. Transfer the still liquid portion to another container, leaving behind the ice portion. It will be best to force carbonate this beer versus trying to bottle condition it. Target a carbonation level of two volumes. A month or more of cold conditioning at near freezing temperatures will improve the beer. Serve at 43 to 46 °F (6 to 8 °C).

Last Updated and Sharing
 
196
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-10-27 04:08 UTC