To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.
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IBU calculators most often used by brewers were developed prior to the popularity of adding massive hop additions after the boil. As brewing techniques evolve, the way we measure IBUs should too. A new model, dubbed SMPH, accounts for factors that have previously been overlooked, including separating isomerized alpha acids from auxiliary bittering compounds.
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Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
