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Eisbock System


Details

Beer Style
5D Eisbock (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
75%
Recipe Volume
6 gal 
Boil Volume
6.87 gal 
Boil Time
60 min 
Maximum Extract
761.2 points
Potential Extract
570.9 points (75% from recipe)
Anticipated OG
1.095 SG
Boil SG
1.083 SG (at start of boil)
Anticipated Color
12.3 SRM     
Estimated IBU
18.8 IBU
Estimated FG
1.024 SG
Estimated Alcohol
9.3 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
45 m @ 156 tempF and 5 m @ 168 tempF

Style Compliance

5D Eisbock
Original Gravity
1.078-1.120 SG
Final Gravity
1.020-1.035 SG
Alcohol
9.0-14.0 %abv
Bitterness
25.0-35.0 IBU
Color
18.0-30.0 SRM
 
OG
1.095 SG
FG
1.024 SG
Alcohol
9.3 %abv
Bitterness
18.8 IBU Low
Color
12.3 SRM Low
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Pilsner 11.6 lbs 2.0 °L 37 ppg 56.3 %
Weyermann Dark Munich 8 lbs 9.0 °L 37 ppg 38.8 %
Weyermann CaraMunich I 1 lbs 34.0 °L 36 ppg 4.9 %
Totals 20.6 lbs 761.2 points 100%

Fermentables

Name: Weyermann Pilsner
Amount: 11.6 lbs
Color: 2.0 °L
Potential: 37 ppg
% Grist56.3 %
Name: Weyermann Dark Munich
Amount: 8 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist38.8 %
Name: Weyermann CaraMunich I
Amount: 1 lbs
Color: 34.0 °L
Potential: 36 ppg
% Grist4.9 %
Totals
Amount: 20.6 lbs
Potential: 761.2 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Magnum 0.53 oz @ 13.0 %AA (6.9 AAU) 15.4 (20.4 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 3.4 (15.7 %) Boil 30 min
Totals 1.0 oz
Hop: Magnum
Amount: 0.53 oz
%AA: 13.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 30 min
Totals
Amount: 1.0 oz

Yeast

Name Attenuation When
Wyeast 2124 Bohemian Lager 75 % Primary
Name: Wyeast 2124 Bohemian Lager
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Jamil Zainasheff