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*Mr. Beer - Eis, Eis, Baby

247 calories 22 g 24 oz
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Beer Stats
Method: Extract
Style: Eisbock
Boil Time: 20 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 0.5 gallons
Post Boil Size: 0.2 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Zachary Edward Manchester
Calories: 247 calories (Per 24oz)
Carbs: 22 g (Per 24oz)
Created: Monday July 8th 2019
1.075
1.014
8.1%
12.8
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.87 lb Liquid Malt Extract - Munich1.87 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 38.6%
1.87 lb Liquid Malt Extract - Munich1.87 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 38.6%
8.81 oz Liquid Malt Extract - Amber8.81 oz Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 11.4%
8.81 oz Liquid Malt Extract - Amber8.81 oz Liquid Malt Extract - Amber 35 10 11.4%
4.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 20 min 12.76 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 0.31 g | 1.2 qt) 0.45 1.8  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 0.35 g | 1.4 qt) 0.5 2  
Volume increase from sugar/extract (late additions) 0.36 1.5  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 0.2 0.8  
Top off amount 2.05 8.2  
Going into fermentor 2.25 9  
Total: 2.5 10
Equipment Profile Used: System Default
 
Notes

2x Oktoberfest,
2x BrewMax LME - Smooth,
1x Tettnanger (20 min),

Ferment at 55 for 19 days,
Diacetyl rest for 2 days,
Place in freezer for 8 - 16 hours (goal is 25% frozen),
Rack liquid (should be around 1.68 gallons),
Let it come back to room temp (24 hours) and bottle.

Give 3-4 months of lager conditioning (2 months at 55, 2 months at 38).

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  • Last Updated: 2026-04-13 17:28 UTC