Archive | March, 2013

Eisbock: A journey

29 Mar

Last year we decided to try a couple of big beers as a group because, why not? So we embarked on a barrel aged Barleywine project, a Belgian Quad project, and the grand-daddy of them all, an Eisbock. If you don’t know what an Eisbock is, you probably also don’t know that Gummi Bears should really be pronounced more like “goomi bars” and you should probably go back to drinking your PBR out of your paper bag. OK, just kidding, I’m forgetting the second rule of the CDBC (“Don’t be a d*ck”), and only Germans call them goomi bars. An Eisbock is a super-concentrated, freeze distilled version of a Doppelbock (sometimes people use a Weizenbock as a base) that is super malty and super alcoholic. You can read more about Eisbocks from the Germans themselves (and more about the origins of Gummi bears too, if you insist).

Last December we brewed 20 gallons of Doppelbock (See recipe post here), and then lagered it until March at 37 degrees. Although we brewed the two ~11 gallon batches on the same day, and both hit 1.080 OG, for some reason (two different brew systems?), we got very different attenuation on the systems, and one batch finished at 1.016 (8.6% ABV), while the other barely cracked 1.030 FG (6.9% ABV). So, we decided after lagering to blend the two beers into four new corny kegs for the ice distilling process, making a new Doppelbock with a blended ABV estimated at 7.9%.

After doing this on 3/23, we were ready to freeze distill.

I found an awesome guide for how to do this here, at Lug Wrench Brewing. It was exactly what I needed to help me figure out the process.

We lowered the temp controller target in the chest freezer to 0 (although with the high wood collar it could only manager around 13 F), and let the beer sit overnight. Sure enough, in the morning, we had a beer slushy in the kegs. Two pics are attached (we had four kegs, and one froze a little less than the others.

Following the instructions I got online, I pushed the beer from the slushy kegs using CO2 into a clean and sanitized keg, one at a time. This worked pretty well, although once I had to knock the keg to sake ice off of the dip tube. Other than that, it was pretty smooth sailing.

In all, I extracted a total of around 3.5 gallons of ice from the beer, about a half gallon from the least slushy keg and about a gallon from the others.

Now, there’s a bunch of assumptions here, but I think if it’s pure ice (it’s probably not), and if we started with around 4.5 gallons per keg (we probably didn’t), we probably have 1 keg that’s at around 8.89% ABV, and three other kegs that are at around 10.15% ABV.


Eisbock Recipe

29 Mar
CDBC Eisbock-Collaboration
Type: All Grain Date: 10/28/2012
Batch Size (fermenter): 11.00 gal Brewer: CDBC
Boil Size: 14.96 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.96 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.28 gal Est Mash Efficiency 73.2 %
Fermentation: Eisbock Taste Rating(out of 50): 30.0
Taste Notes:



Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
24 lbs Munich Malt (9.0 SRM) Grain 3 64.9 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 21.6 %
4 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 5 10.8 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 6 2.7 %
3.00 oz Hallertauer Hersbrucker [4.75 %] – Boil 60.0 min Hop 7 20.2 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] – Boil 30.0 min Hop 8 4.4 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 9
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820) [35.49 ml] Yeast 10

Beer Profile

Est Original Gravity: 1.086 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.3 % Actual Alcohol by Vol: 8.5 %
Bitterness: 24.6 IBUs Calories: 274.0 kcal/12oz
Est Color: 19.9 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 37 lbs
Sparge Water: 3.67 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 0.00

Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 35.30 qt of water at 137.7 F 122.0 F 30 min
Saccharification Add 29.61 qt of water at 197.1 F 152.0 F 30 min
Sparge Step: Fly sparge with 3.67 gal water at 168.0 F
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 10.07 oz Carbonation Used: Bottle with 10.07 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 2.00 days
Fermentation: Eisbock Storage Temperature: 28.0 F


(Note: This is for the Doppelbock recipe that will be freeze concetrated into the Eisbock, and only for half the eventual volume).

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Bottle Sort

17 Mar

This is what it looks like when you don’t sort or distribute bottles for a while. We distributed Barleywine (Bourbon Aged, Second-Runnings Something Dark), our Cascadia Dark Ale, a Baltic Porter that Kevin brewed, and a Belgian Quad.


This is while the other guys are brewing 15 gallons of Belgian Saison on Greg’s RIMS system.


CDBC Event Report: Tasting Beer: February 17, 2013

10 Mar

On a chilly Sunday afternoon (not to be confused with a chili Sunday afternoon, to be held one week later), the CDBC gathered to work on developing our beer palates. One way to do this is to do what we called a “referenced tasting,” where you taste a beer, then taste some of the flavors that are supposed to be “in” the beer (such as chocolate, coffee, malt, or caramel), and then taste the beer again to see whether or how your perception of the beer has changed. We intended to do this as a way to develop our beer tasting palates, to help us learn how to identify specific flavors in beer and to describe beer better, and to help us learn how to taste beer in a more refined way.

Kevin developed and led the tasting, beginning with a presentation on tasting beer. Kevin’s presentation covered the psychological and biological aspects of how we sense and perceive tastes and smells, and the procedures of tasting beer. He relied heavily on two excellent sources, Randy Mosher’s book Tasting Beer, and The Powerpoint can be downloaded in .PDF form in this post here: Tasting Beer.

Then we all moved to the tasting. We tasted four beers, three times each. Each time we tasted a beer, we wrote down our impressions of the beer using the BJCP scoring sheet (more to describe the beer rather than to calibrate a score), which can be found here.

We also shared this great resource: Words to Describe the Beer You Are Tasting

The first time we tasted each beer, we tasted them blind, and wrote down our impressions on the BJCP rating sheet. Then, we tasted several reference flavors, listed below, and adjusted our ratings and impressions, paying attention to what may have changed as we tasted the reference flavors.

For example, as we tasted lemons and Saaz hops, we noticed that Bitburger really has a lemony flavor with Saaz overtones that was highlighted once we tasted those flavors. Or, tasting black licorice really accentuated the hints of licorice in the Old Viscosity. However, caramel really helped us notice the flavor in Black Butte Porter but we noticed none of it in the Torpedo IPA.

Finally, we read several descriptive reviews of each beer (and this is when each beer was revealed to the tasters) that Kevin had found online, re-tasted the beers, and noticed whether our impressions were similar or different than those from the online raters. Sometimes they matched really well, and other times they did not match.

Overall, it was a great way to develop our beer tasting palates!

Tasting order (A link to one of the reviews we used is included in the title of each)

  1. Bitburger
    1. Pair with: Pilsner malt, Saaz hops, lemon peel and cracked peppers
  1. Black Butte Porter
    1. Pair with: Semi-sweet chocolate, ground coffee, caramels, oatmeal, and cascade hops
  1. Torpedo Extra IPA
    1. Pair with:    Two row malt, grapefruit, pine needles, toffee
  1. Old Viscosity Stout
    1. Pair with: ground coffee, dark chocolate, black licorice, dried plums

Traveling Brew Day

10 Mar

We are brewing a Weizenbock from North Ballard today. Our first attempt at a traveling brew. So far so good. And my fist attempt and posting from my phone.


The mash


Traveling Setup


The brew sheet.


About 14 and a half gallons of wort.


Hops are in.

Saison Brew on March 17, 2013

5 Mar
Our next brew is scheduled for March 17th:

Brewing Saison Collective: we’re going to brew a 10-15 gallon batch of Saison
Bottling Rye on Rye in Ryan: we’re going to need a small bottling crew to bottle the RoRiR out of the barrel.

Also coming up:

Canning?: Looks like we may have an opportunity to can a beer, and it may be the CDA.
Meet at a Brewery: Our March meeting will be at a local brewery with the brewer. We are very excited for this opportunity.

1st Annual CDBC Chili Con-Carnival

5 Mar
The 2013 CDBC Chili Trophy — Keving King

The CDBC Chili Trophy

On Sunday February 24, 2013 the CDBC hosted it’s first annual Beer & Chili Con-Carnival. I think there were 10…maybe 11 different chili entries and 9 beers. All the entries where absolutely amazing. My co-workers on Monday may not have appreciated the chili like I did.

After a couple hours of eating, drinking, catching up and perhaps some politics (always best discussed over beer) we all voted on our favorites and we had two “Best of Shows.” Kevin King’s chili and Drew Gochenaur’s milk stout took home trophies.

And a special thank you to Ryan Schmierer for hosting and getting the trophies.

The 2013 CDBC Beer Trophy — Drew Gochenaur

The CDBC Beer Trophy

Update 6 March 2013:

Full results for Chili:
Best Heat: Aaron Lyon
Beer In The Pot: Kevin King
Something Odd: Greg Guzauskas
Overall: Kevin King

Full results for Beer:
Something Light: Tim Frommer (English Brown Ale)
Something Dark: Drew Gochenaur (Milk Stout)
Overall: Drew Gochenaur

Recipe for Rye on Rye

5 Mar

This has been asked for and since we are about to bottle this, here ya go:

Rye on Rye
Roggenbier (German Rye Beer)
Type: All Grain Date: 02/02/2013
Batch Size (fermenter): 10.50 gal Brewer: Ryan Schmierer
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.44 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.25 gal Est Mash Efficiency 73.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:



Amt Name Type # %/IBU
21.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
10.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
4 lbs Rice Hulls (0.0 SRM) Adjunct 3 14.4 %
13 lbs 11.3 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4 49.5 %
4 lbs Rye, Flaked (2.0 SRM) Grain 5 14.4 %
3 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 6 10.8 %
3 lbs Rye Malt (4.7 SRM) Grain 7 10.8 %
0.82 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 8 12.3 IBUs
0.41 oz Northern Brewer [8.50 %] – Boil 30.0 min Hop 9 4.7 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11
2.10 tsp Yeast Nutrient (Primary 3.0 days) Other 12

Beer Profile

Est Original Gravity: 1.057 SG Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.0 %
Bitterness: 17.1 IBUs Calories: 0.0 kcal/12oz
Est Color: 14.5 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27 lbs 11.3 oz
Sparge Water: 8.11 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Mash In Add 36.63 qt of water at 169.2 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.14gal, 6.97gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

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