Add Salts to 9 Gallon RO Mash only. Use 10 Gallon RO for Sparge. Gypsum 1gm, Mag Sulf 0.5 gm, Mag Chloride 0.5 gm, Calcium Chloride 1.5 gm, Chalk 4 gm, Sodium Bicarb 1 gm. Add no acid to mash. Collect 12.5 gal wort. Boil til 11 Gal. Add Candi Sugar and yeast Neut to boil. Any Noble hop ok. Do not use Perle Hops. Note max ABV for Lager yeast is 9%
Mash low for 90min. Mashout to 155 for 30 min. Pitch with Aerated 2 x normal Yeast quantity that are actively fermenting. Pitch at 48F into well aerated wort and let ferment rise to 52F, hold at 52f until complete. If needed do diacetyl rest at 58 to 60F for 2-3 days. Cool to 42F. Rack off settled yeast. Hold at 42F for two to three weeks, then Cool to 33F for a minimum of eight weeks (12 weeks or longer because of high alcohol). Make 2 batches = 22 gallons and freeze in corny kegs to get 10 gallons of Eisbock. Note IBU will be concentrated in the Eisbock. Place in Rum/Wiskey barrel and age 6 months to 12 months. Estimated ABV = 15 to 17%. Bottle with ? priming sugar and Champagne yeast and or CBC-1 yeast or keg and force carbonate and bottle with the Last Straw.
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