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Bock - Eisbock (BJCP 2008)




Top 10 Eisbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Titanic Iceberg
20.8 L 9.72% 14.56 1.099 1.025
All Grain 2094
MTS II
5.5 gal 10.22% 31.67 1.108 1.030
All Grain 1933
Stu's Ultimate Eisbock
5.5 gal 16.83% 59.61 1.171 1.043
All Grain 1861
Kyle's Eisbock
10 gal 7.89% 39.47 1.080 1.020
All Grain 1525
Eisbock - Barrel Aged
11 gal 9.18% 25.83 1.091 1.021
All Grain 1402
Papa Bock 2row
10.5 gal 9.09% 37.61 1.084 1.015
All Grain 1228
papa bock 5gal extract
5.3 gal 0.69% 101.92 1.007 1.002
extract 1073
Eisbock Experiment
4 gal 7.19% 16.7 1.072 1.017
All Grain 1068
test
21 L 8.22% 0.41 1.083 1.021
extract 1012
Fauxbock
2.5 gal 10.08% 37.14 1.114 1.037
Partial Mash 796

Newest Eisbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Ryan's Bitchin' Beer
5.5 gal 8.5% 26.94 1.089 1.024
All Grain 427
Awesome Recipe
4 gal 10.28% 44.18 1.104 1.026
All Grain 384
*Mr. Beer - Eis, Eis, Baby
2.25 gal 8.11% 7.85 1.075 1.014
extract 688
Eisbock
10 gal 8.73% 38.37 1.089 1.022
All Grain 491
Awesome Recipe
31.7006 L 23.71% 12.52 1.241 1.060
extract 523
Bock (Warm Fermentation)
5 gal 7.71% 34.46 1.076 1.017
Partial Mash 557
Eisbock
5 L 11.85% 0 1.120 1.030
All Grain 689
Bock
21 L 9.07% 26.59 1.097 1.028
All Grain 626
Bacchanalia
5.5 gal 10.51% 96.88 1.121 1.041
Partial Mash 466
Fauxbock
2.5 gal 10.08% 37.14 1.114 1.037
Partial Mash 796

Fermentables Used In Eisbock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 5 Grain specialty malt 20°L
34 30% 3% - 58%
Munich 4 Grain specialty malt 6°L
37 37% 5% - 58%
German - Pilsner 3 German Grain base malt 1.6°L
38 60% 29% - 81%
German - Carafa III 3 German Grain roasted malt 535°L
32 1% 1% - 1%
American - Black Malt 3 American Grain roasted malt 500°L
28 7% 1% - 14%
German - Melanoidin 3 German Grain roasted malt 25°L
37 9% 9% - 10%
German - Caramel Pils 2 German Grain crystal malt 2.4°L
35 67% 55% - 80%
Dry Malt Extract - Pilsen 2 Dry Extract extract 2°L
42 35% 17% - 52%
Liquid Malt Extract - Munich 2 Liquid Extract extract 8°L
35 39% 39% - 40%
Lactose (Milk Sugar) 2 Sugar sugar 1°L
41 8% 3% - 14%

Hops Used In Eisbock (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Domestic Hallertau 4 3.9 38% 25% - 50%
Hallertau Hersbrucker 4 4 51% 33% - 67%
Hallertau Mittelfruh 3 3.75 62% 43% - 100%
Cascade 2 7 61% 19% - 83%
Magnum 2 15 51% 50% - 51%
Mount Hood 2 4.8 67% 50% - 100%
Northern Brewer 2 7.8 75% 75% - 75%
Perle 2 8.2 50% 50% - 50%

Steeping Grains Used In Eisbock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Eisbock (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Bohemian Lager 2124 3 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - German Lager Yeast S-23 2 Fermentis / Safale Lagers .105 High 82% 48°F 72°F

Other Ingredients Used In Eisbock (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range