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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