Eisbock Recipe - Der grose Eisbocken Bruse

Recipe Info

Recipe Image

Der grose Eisbocken Bruse

by on
All Grain
21 Liter(s)
26 Liter(s)
90 min
80%
The biggest and meanest of all lager beers.

Fermentables

54% - Dark Munich - DE
4.5
36
10
Mash
24% - Pilsner - DE
2
38
1
Mash
12% - Vienna - DE
1
37
4
Mash
7% - Crystal 45L - UK
0.6
34
45
Mash
2% - Pale Chocolate - UK
0.2
32
225
Mash

Hops

Perle
35
Pellet
Boil
60 min(s)
8.3
23.2
Hallertauer Mittelfrüh
30
Pellet
Boil
15 min(s)
4.3
5.1
Hallertauer Mittelfrüh
30
Pellet
Boil
5 min(s)
4.3
2.1

Yeast

White Labs German Bock Lager WLP833
76%

Other Stuff

Clarity Ferm
5
ml
Primary

Mash Steps

Mash in
Direct Heat
50
10 min
Step up
Direct Heat
62
15 min
Step up
Direct Heat
66
25 min
Mash-Out
Direct Heat
75
10 min

Special Instructions

1.
Boil wort 90 min.
2.
Large starter, oxygenate well
3.
Ferment at 11 C for 21 days 2 days at 18 C
4.
Transfer to keg and lager for 4 weeks at 3 C
5.
Bring temperature slowly down below freezing
6.
When slurry forms – transfer to new keg, leave 1-2 liters of slurry behind

Tasting Notes (0)

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Recipe Facts

Der grose Eisbocken Bruse
Eisbock
  • 21.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.096 OG
  • 1.023 FG
  • 30.4 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 21.8° SRM Color
  • 80% Efficiency
  • 9.4% ABV Alcohol
  • 337 per 12oz Calories
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