Homebrew Recipe
Eisbock
- Method:
- All Grain
- Style:
- Eisbock
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 65
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- January-February 2020, Vol. 26, No. 1 page 67. The base recipe, and specifications listed above, are for my favorite Maibock recipe before freeze-distillation. Note that once freeze-distilled, these values will change, however to what effect is determined by how much ice you decide to leave behind.
- Notes:
- Mash-in at 126F; rest 15 minutes; raise temperature to 144F; rest 25 minutes; raise temperature to 162F; rest 20 minutes; raise temperature for mash-out to 172F. Lauter as normal. Boil 90 minutes, adding hops as indicated. At the end of the boil add the aroma hops and whirlpool for 15 minutes. Cool to 55F. After the beer reaches terminal gravity (should be 1.014 after 7 to 10 days), reduce temperature by 4F per day to about 32F. Package about four weeks after brew day. Up to this point you have brewed a Maibock. To turn it into an eisbock, purge your fermentation bucket (ideally one with a spigot at the bottom) with CO2 to minimize oxygen pickup and then freeze the beer. When enough of the beer has frozen to your liking (likely 2-3 days - the longer you freeze it the more concentrated the eisbock will be), drain the higher-concentrated beer into a receiving vessel (such as a Cornelius keg) that has been purged with CO2. Add CO2 to the top of the discharging bucket(s), too, as the headspace increases during draining. This also reduces the chance of oxidation. For the same reason, the transfer tube should be long enough to reach the bottom of the receiving vessel. Let the beer settle for a couple of days and then rack it again to help clarify (or filter the beer). Rack to a keg and force carbonate, or add fresh CBC-1 yeast and priming sugar before bottling.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.067 | 1.014 | 7 | 10.6 | 28 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Lager or Pilsner Malt | 12 lbs. | 83.97 |
| Notes: German Pilsner malt | ||
| Aromatic Malt | 0.46 lbs. | 3.22 |
| Notes: Melanoidin malt | ||
| Dextrin Malt | 0.4 lbs. | 2.80 |
| Notes: Carapils malt | ||
| CaraMunich I | 0.4 lbs. | 2.80 |
| Notes: Weyermann Caramunich I malt | ||
| Crystal Malt 10 | 0.4 lbs. | 2.80 |
| Notes: Weyermann Carahell (10L) | ||
| Crystal Malt 20 | 0.4 lbs. | 2.80 |
| Notes: Weyermann Carared (20L) | ||
| Crystal Malt 120 | 0.23 lbs. | 1.61 |
| Notes: Weyermann Caraaroma (150L) | ||
| Total: | 14.29 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Tettnang (GER) | 0.9 oz. | 85 | Boil | 4 |
| Notes: 3.6 AAU | ||||
| Hallertau Mittelfruh | 0.9 oz. | 5 | Boil | 4.25 |
| Notes: 3.8 AAU | ||||
| Hallertau Mittelfruh | 1.4 oz. | 0 | Steep | 4.25 |
| Name | Amount |
|---|---|
| Hallertau Mittelfruh | 2.3 oz. |
| Tettnang (GER) | 0.9 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bavarian Lager | Mangrove Jack's | M76 |
| Bavarian Lager | Wyeast | 2206 |
| Bohemian Lager | Wyeast | 2124 |
| German Bock | White Labs | WLP833 |
| German Lager | White Labs | WLP830 |
| SafLager | Fermentis | S-23 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Mash-in | 126 | 15 | All-Grain |
| 2 | Step Mash | 144 | 25 | All-Grain |
| 3 | Step Mash | 162 | 20 | All-Grain |
| 4 | Mash-out | 172 | 10 | All-Grain |