Eisbock Recipe

29 Mar
CDBC Eisbock-Collaboration
Eisbock
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:

Ingredients

Ingredients

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

Notes

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

Created with BeerSmith

Advertisements

One Response to “Eisbock Recipe”

Trackbacks/Pingbacks

  1. Eisbock: A journey | The Central District Brewing Collective - March 29, 2013

    […] 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 […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: