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Eisbock the Sheriff

318 calories 34.2 g 12 oz
Beer Stats
Method: All Grain
Style: Eisbock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Pat O'Brien
Calories: 318 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created Monday October 31st 2016
1.095
1.026
9.01%
26.71
25.72
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Munich - Light 10L10 lb Munich - Light 10L 33 10 49.4%
5 lb German - Pilsner5 lb Pilsner 38 1.6 24.7%
1 lb German - Vienna1 lb Vienna 37 4 4.9%
1 lb German - Carapils1 lb Carapils 35 1.3 4.9%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 9.9%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 4.9%
4 oz American - Chocolate4 oz Chocolate 29 350 1.2%
20.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Chief Hops - German Hallertau3 oz German Hallertau Hops Pellet 2.5 Boil 90 min 21.06 75%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 2.8 Boil 30 min 5.65 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal 146+3 (walls) = 149F (Proteinase) Infusion 133 °F 30 min
2.5 gal 212F (Saccharification) Infusion 156 °F 45 min
2.1 gal 212F (Mashout / collect 4 gal) Decoction 168 °F 10 min
3.5 gal 168F (Batch Sparge / collect 4 gal) Sparge 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1030 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Carbonation       Amount: 10 psi - 38F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 19 38 61 100 212
Lincoln, NE Tap Water
- 1/2 tsp CaCl2 in first 5 gallons of Mash Water
- 3.6 ml 88% Lactic Acid in 3.5 gallons Sparge Water
- 1/4 tsp CaCl2 also in Sparge Water

Mash Chemistry and Brewing Water Calculator
 
Notes

Large Yeast Starter- 2 gal boiled water/ 24.0 oz Light DME / 2 packs yeast (~60% viable) / 0.5 tsp yeast nutrient. Put starter in a bucket fermenter with a stir plate, occasionally stirring heavily during the first 24 hours.

Two-step infusion mash (133F/156F) with single liquid decoction for mashout temp.

Primary - Pitch at 46F, 4 weeks at 50F
Diacetyl Rest - 2 days at 68F
Rack and Ramp Down by 4F/Day to 34F
Lager - 16 weeks at 34F
Rack into Corny Keg and "Ice" at 28F for 24 hours
Push Liquid to New Keg; Measure ice volume when thawed




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  • Public: Yup, Shared
  • Last Updated: 2016-11-12 22:03 UTC
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