Dopplebock/Esibock Recipe and Process Review
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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
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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:
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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
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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: -
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 awesomeNever attribute to malice, that which can adequately be explained by stupidity. -
I may drop back to a double. Not sure how much time I will have.
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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.The pinnacle of lame and awesome in one singular moment. -Lake -
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 -
Oh, and I don't know that I will make an esibock, although I could split the batch
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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 goodNever attribute to malice, that which can adequately be explained by stupidity. -
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.
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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
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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.The pinnacle of lame and awesome in one singular moment. -Lake -
Got it. Thanks.