View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Eisbock

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

Original Gravity:

1.090

Final Gravity:

1.021

ABV (standard):

9.1%

IBU (tinseth):

27.5

SRM (morey):

15.9

Mash pH

5.2

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Hallertau Mittelfruh (Pellet)		27.46	100%
22 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.4 gal		Infusion	165 °F	158 °F	30 min

Other Ingredients

Amount	Name	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

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

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

Views

Brews

Public: Yup, Shared
Last Updated: 2025-10-27 04:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!