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Fermentables Used In Eisbock (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Munich Dark 20L 6 30% 3% - 58%
Munich 6 42% 5% - 78%
German - Carafa III 4 1% 1% - 1%
German - CaraMunich I 4 9% 2% - 28%
German - Pilsner 4 57% 29% - 81%
American - Black Malt 3 7% 1% - 14%
American - Pilsner 3 41% 3% - 91%
German - Melanoidin 3 9% 9% - 10%
Bestmalz - BEST Pilsen 2 53% 40% - 65%
Flaked Oats 2 2% 1% - 2%
Dry Malt Extract - Pilsen 2 35% 17% - 52%
Liquid Malt Extract - Munich 2 39% 39% - 40%
Lactose (Milk Sugar) 2 8% 3% - 14%
German - Vienna 2 34% 25% - 42%
German - CaraMunich III 2 13% 6% - 20%
German - Caramel Pils 2 67% 55% - 80%
German - Bohemian Pilsner 2 44% 32% - 55%
American - Roasted Barley 2 16% 3% - 29%
Munich - Light 10L 2 56% 52% - 61%
American - Chocolate 2 8% 1% - 14%
American - Caramel / Crystal 30L 2 8% 1% - 14%