Indulge in the rich, malty flavor and intense aroma of Eisbock recipe. This high-alcohol beer is brewed with a combination of pale and Munich malts, flaked barley, chocolate malt, and Carafa special I malt to create a deep color and a slight, lingering chocolate finish. With a total time of 28 days and 2 hours and a yield of 40 pints, this Eisbock recipe is perfect for any beer enthusiast looking for a flavorful and complex brew.
Eisbock
Equipment
- 1 Large stockpot
- 1 Mash tun
- 1 Thermometer
- 1 Spoon or paddle for stirring
- 1 Strainer or colander
- 1 Fermentation vessel
- 1 Airlock
- 1 Bottling equipment
Ingredients
For the Mash – Liquor 27 Litres (47 1/2 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 10 lb Pale malt Quantity 4.75 kg
- 12 1/2 lb Munich malt Quantity 5.7 kg
- 13 1/2 oz Flaked barley Quantity 380 g
- 3 1/2 oz Chocolate malt Quantity 100 g
- 3 1/3 oz Carafa special I malt Quantity 95 g
For the Boil – 27Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1 oz Northern Brewer 8% When to add – At start of boil (IBU 17.4 )
- 1 oz Perle 8% When to add – For last 30 mins of boil ( IBU 13.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment -12°C (54°F) – Conditioning 6 weeks at 3°C (37°F)
- 1 Wyeast 2308 Munich Lager yeast
Instructions
- Heat 27 liters (47 1/2 pints) of water in a large stockpot to 65°C (149°F).
- Add the Pale malt, Munich malt, Flaked barley, Chocolate malt, and Carafa special I malt to the mash tun.
- Pour the heated water over the grains in the mash tun, and stir well.
- Allow the mixture to mash for 1 hour at 65°C (149°F).
- After 1 hour, use a strainer or colander to remove the spent grains from the mash tun.
- Heat the resulting wort in the stockpot to a boil.
- Add 1 oz of Northern Brewer 8% at the start of the boil and 1 oz of Perle 8% for the last 30 minutes of the boil.
- Add 1 tsp of Protofloc in the last 15 minutes of the boil.
- After 1 hour and 15 minutes of boiling, turn off the heat and allow the wort to cool.
- Once the wort has cooled to 12°C (54°F), pitch the Wyeast 2308 Munich Lager yeast into the fermentation vessel.
- Ferment the beer for 28 days at 12°C (54°F).
- After 28 days, transfer the beer to a secondary fermentation vessel and condition it for 6 weeks at 3°C (37°F).
- Once the beer is conditioned, bottle it and store it at room temperature for 7 weeks before drinking.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 7 Weeks | 11.8% | 30.4 IBU | 40 EBC |
Rich and Intense Flavor
The Eisbock recipe produces a beer with a rich, malty flavor and a deep color. The combination of pale and Munich malts, flaked barley, chocolate malt, and Carafa special I malt creates a complex flavor profile that is sure to please any beer enthusiast.
High Alcohol Content
With an estimated ABV of 11.8%, this Eisbock is a high-alcohol beer that is perfect for sipping and savoring. The high alcohol content also helps to preserve the beer and prolong its shelf life.
Perfect for Fermentation Enthusiasts
If you enjoy the process of fermentation and have experience with homebrewing, this recipe is a great way to challenge your skills and expand your knowledge of beer brewing.
Yield of 40 Pints
With a yield of 40 pints, this Eisbock recipe is perfect for sharing with friends and family. Whether you enjoy it as an after-dinner drink or pair it with a hearty meal, this beer is sure to be a crowd-pleaser.
FAQ on Making this Eisbock Recipe
What is the estimated ABV of this Eisbock recipe?
Estimated ABV: 11.8%
What is the total prep time for this recipe?
Prep time: 2 hours 15 mins
How many servings does this recipe yield?
Yield: 40 pints
What is the temperature required for fermentation?
Fermentation temperature: 12°C (54°F)
What is the boiling time for this recipe?
Boiling time: 1 hour 15 mins
What type of yeast is used for this recipe?
Yeast type: Wyeast 2308 Munich Lager yeast
What is the bitterness rating for this beer?
Bitterness rating: 30.4 IBU
What is the color rating for this beer?
Color rating: 40 EBC
What equipment is required to make this beer?
Equipment needed: mash tun, brew kettle, fermenter, bottling equipment
Can this recipe be modified to produce a lower ABV beer?
Yes, the recipe can be modified to produce a lower ABV beer.
