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Dopplebock/Esibock Recipe and Process Review
  • jlwjlw
    Posts: 16,417
    Ok guys, I am brewing this on January 11 so I want to make sure the recipe is good and the process for making the eisbock is right.

    1. How does the recipe look? Mash look ok? I want to make sure this is a really good beer.
    2. I want to make I under stand the eisbock process.

    I think it's this:
    1. Primary ferment the beer and when finished
    2. Place in freezer and freeze beer
    3. Scoop ice crystals
    4. lager
    5 Bottle/Keg

    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Ewalds Dopplebock
    Brewer: Z German
    Asst Brewer:
    Style: Doppelbock
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 7.23 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.095 SG
    Estimated Color: 24.0 SRM
    Estimated IBU: 24.5 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 75 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    14 lbs 12.2 oz Munich Malt (9.0 SRM) Grain 1 85.3 %
    15.9 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 5.7 %
    1 lbs 4.4 oz Caramunich Malt (56.0 SRM) Grain 2 7.4 %
    4.4 oz Chocolate Wheat Malt (400.0 SRM) Grain 4 1.6 %
    1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 5 11.8 IBUs
    1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 12.7 IBUs
    1.0 pkg German Bock Lager (White Labs #WLP833) [ Yeast 7 -


    Mash Schedule: Decoction Mash, Double
    Total Grain Weight: 17 lbs 4.8 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Protein Rest Add 35.60 qt of water at 128.2 F 122.0 F 35 min
    Saccharification Decoct 11.77 qt of mash and boil it 147.0 F 20 min
    Saccharification Decoct 5.87 qt of mash and boil it 156.0 F 20 min
    Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (0.66gal) of 168.0 F water
    Notes:
  • ceanntceannt
    Posts: 48,486
    Looks good
    might cut the caramunich back just a tad, but not a lot
    Very ambitious triple decoction mash! Very traditional .... and perfect for the style ... make sure you heat your first decoction up to 155 and let it rest for 15
    minutes before you boil.... and boil your decoctions for a good 20 minutes
    Looks awesome
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    I may drop back to a double. Not sure how much time I will have.
  • FuzzyFuzzy
    Posts: 46,890
    jlw said:

    I may drop back to a double. Not sure how much time I will have.



    a double should be fine, so long as you're boiling the grains long enough.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    Reviving this thread. I might just brew this, this coming weekend. Not sure I will have time though.

    Anything you guys would add or take away from this recipe
  • jlwjlw
    Posts: 16,417
    Oh, and I don't know that I will make an esibock, although I could split the batch
  • ceanntceannt
    Posts: 48,486
    Just what I noted previously ....
    if you do a double decoction (or a single) increase your decoction boil time to 30 minutes ....
    It will be good
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • BenvarineBenvarine
    Posts: 1,606
    I brewed an Eisbock. It's ready to be done fermenting. Do I lager it for a month, then ice it, or ice it and then lager? Or does it matter. It will be bottled eventually for long term aging.
  • ThymThym
    Posts: 103,796
    i think you lager first, then basically just keep lowering the temp until it is iced.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,890
    Lakewood said:

    i think you lager first, then basically just keep lowering the temp until it is iced.



    better to lager first. the icing should remove all the yeast that are supposed to perform the lagering.
    "Oh, you were serious? I was drunk."-C_B
  • BenvarineBenvarine
    Posts: 1,606
    Got it. Thanks.