Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

09B1. Eisbock

255 calories 29.8 g 12 oz
Beer Stats
Method: All Grain
Style: Eisbock
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10.25 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 255 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created Wednesday August 23rd 2017
Amount Fermentable Cost PPG °L Bill %
20 lb German - Dark Munich20 lb Dark Munich 36 10 94.1%
6 oz Belgian - Chocolate6 oz Chocolate - (late boil kettle addition) 30 340 1.8%
2 oz German - De-Husked Caraf III2 oz De-Husked Caraf III - (late boil kettle addition) 32 470 0.6%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 3.5%
21.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 18.22 25%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 11.2 75%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
11.95 gal Strike Water Temperature 137 °F --
Protein Rest Infusion 131 °F 25 min
Alpha-Amylase Rest Temperature 145 °F 40 min
Beta-Amylase Rest Temperature 158 °F 50 min
Mash Out Temperature 170 °F 20 min
2.23 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
18.50 g Chalk Water Agt Mash 1 hr.
2.75 g Epsom Salt Water Agt Mash 1 hr.
5.14 ml Phosphoric acid Water Agt Mash 1 hr.
3.35 g Phosphoric acid Water Agt Sparge 1 hr.
White Labs - German Bock Lager Yeast WLP833
1 Each
Attenuation (custom):
Optimum Temp:
48 - 55 °F
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1046 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Rice Hulls:
Add 1lb for every 5lbs of malt to help with heat distribution.

Chocolate malt:
Add after mash-out, during vorlauf.

De-Husked Carafa:
Add after mash-out, during vorlauf.

Once fermentation is finished (~4 weeks) let it lager for 1 month near freezing. Transfer to a Cornelius Keg and flush with CO2. Put in a freezer. Check every 30 minutes for ice formation by shaking keg. Take keg out of freezer when ~20% of beer has turned to ice. Transfer the liquid portion to another container leaving ice behind. (You can allow the ice portion to thaw and measure to determin if the volume is ~20%).
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.

Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.

Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.

Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean lager character.

Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.

Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”

A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).

Characteristic Ingredients:
Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).

Style Comparison:
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.

Vital Statistics:
OG: 1.078 – 1.120
FG: 1.020 – 1.035
ABV: 9.0 – 14.0%
IBUs: 25 – 35
SRM: 18 – 30

Commercial Examples:
Kulmbacher Eisbock

very-high-strength, amber-color, bottom-fermented, lagered, central-Europe, traditional-style, bock-family, malty

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 18:48 UTC
Discussion about this recipe:
You must be logged in to add comments.

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

Back To Top