eisbock Beer Recipe | BIAB No Profile Selected by E-rok | Brewer's Friend
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eisbock

425 calories 44.8 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.210 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 425 calories (Per 12oz)
Carbs: 44.8 g (Per 12oz)
Created: Saturday February 25th 2023
1.126
1.034
12.1%
36.8
21.2
5.5
72.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Gambrinus - Pale Malt10.5 lb Pale Malt 2.00 / lb
21.00
37.3 2.1 43.1%
12.50 lb Gambrinus - Munich - Light 10L12.5 lb Munich - Light 10L 2.35 / lb
29.38
37.3 10 51.3%
0.85 lb Flaked Barley0.85 lb Flaked Barley 2.00 / lb
1.70
32 2.2 3.5%
0.25 lb Briess - Chocolate0.25 lb Chocolate 2.60 / lb
0.65
25 350 1%
0.25 lb Great Western - Crystal 15 Malt0.25 lb Crystal 15 Malt 2.50 / lb
0.63
34 15 1%
24.35 lbs / 53.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Northern Brewer1 oz Northern Brewer Hops 2.25 / oz
2.25
Pellet 9.3 Boil 60 min 25 50%
1 oz Yakima Valley Hops - Perle1 oz Perle Hops 2.25 / oz
2.25
Pellet 5.7 Boil 30 min 11.78 50%
2 oz / 4.50
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
15.00 / each
15.00
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
15.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Del Oro kamloops
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"eisbock" No Profile Selected beer recipe by E-rok. BIAB, ABV 12.07%, IBU 36.78, SRM 21.24, Fermentables: ( Pale Malt, Munich - Light 10L, Flaked Barley, Chocolate, Crystal 15 Malt) Hops: (Northern Brewer, Perle)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-04 14:50 UTC
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