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Old Clubfoot: Eisbock

A sessionable eisbock that drinks like a dopplebock. Just touching the lower limits of the style, this beer was brewed using Munich, pilsner, and Vienna and later eised down to 9% ABV.

Recipe Specifics
Batch Size (Gal):  Pre-Eis – 6.0, Post-Eis – 3.8
Total Grain (Lbs): 17.50

Anticipated OG: 1.075
Anticipated SRM:  16.1
Anticipated IBUs:  27.1
Wort Boil Time:  90
Anticipated ABV:  Pre-Eis – 7.5%, Post-Eis – 9.0%

Grain
48.3% - 8.5 Lbs Munich (10°L)
17.0% - 3.0 Lbs Pilsner
17.0% - 3.0 Lbs Vienna
6.3% - 1.10 Lbs CaraMunich (55°L)
5.7% - 1.00 Lbs Crystal 20L
2.8% - ½ Lb Cara-Pils
2.8% - ½ Lb Melanoidin Malt

Hops
40.0 grams Hallertauer (Pellets, 4.0% AA) @ 90 minutes
10.0 grams Czech Saaz (Pellets, 5.5% AA) @ 30 minutes
10.0 grams Czech Saaz (Pellets, 5.5% AA) @ 5 minutes

Yeast
Wyeast 2124 Bohemian Lager (3 packs into 2500ml starter)

Water Profile and Additions
Charcoal filtered Seattle Water
Mash Additions: 0.4 gram/gallon Calcium Chloride, 0.75 gram/gallon Baking Soda
Sparge Additions: Adjusted pH down to 5.6 using phosphoric acid – about 0.5ml
Boil Additions: 0.9 grams/gallon Calcium Chloride, 0.35 grams/gallon Epsom Salt, and 0.2 grams/gallon Salt (all based on 6 gallons final volume)

Mash Schedule
Doughed in @ 161°, mash settled at 152°
45 minutes @ 152°
15 minutes @ 168°
Sparged with 170° Water

More details located here.

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