Steve’s 50 Eisbock

Steve’s 50 Eisbock

(4 gallons/15 L, all-grain)
OG = 1.090 (21.6 °P)  FG = 1.021 (5.3 °P)
IBU = 27 SRM = 15 ABV = 9.2% (10.6% ABV after concentration)

Ingredients
10.4 lbs. (4.7 kg) Best Malz Pilsen (or similar continental Pilsner) malt 2 °L
7.3 lbs. (3.3 kg) Munich malt (8 °L)
0.9 lb. (400 g) Weyermann CaraMunich® III malt (57 °L)
4.8 AAU Magnum hops (60 min.) (0.4 oz./12 g at 13.5 alpha acids)
1.6 AAU Hallertau hops (30 min.) (0.4 oz./12 g 4.0% alpha acids)
White Labs WLP830 (German Lager) or Wyeast 2206 (Bavarian Lager)

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts (1.4 L) of water to one pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 155 °F (68 °C). Hold the mash at 155 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.070 (17 °P).

The total wort boil time is 90 minutes, which helps reduce the S-Methyl methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the first hop addition with 60 minutes remaining in the boil. Add the second hop addition 30 minutes later. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 50 °F (10 °C) and aerate thoroughly. The proper pitch rate is around 600 billion cells, which is six packages of liquid yeast or two packages of liquid yeast in a 10-liter starter. You should consider making a smaller beer first and repitching the yeast from that beer into this one instead of making such a large starter.

Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but do not rush it. Cold fermented lagers take longer to ferment than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation.

Once the beer has finished fermentation, let it lager for one month at near-freezing temperatures. Transfer the beer to a Cornelius keg or similar container that can be flushed with CO₂ and can withstand the freezing process without cracking. Freeze concentrate the beer by 20%. Transfer the still liquid portion to another container, leaving behind the ice portion. It will be best to force carbonate this beer versus trying to bottle condition it. Target a carbonation level of two volumes. A month or more of cold conditioning at near freezing temperatures will improve the beer. Serve at 43 to 46 °F (6 to 8 °C).

Steve’s 50 Eisbock

(4 gallons/15 L, extract with grains)
OG = 1.090 (21.5 °P)  FG = 1.021 (5.3 °P)
IBU = 27 SRM = 17 ABV = 9.2% (10.6% ABV after concentration)

Ingredients
12.3 lb. (5.6 kg) Munich blend LME (9 °L)
0.9 lb (400 g) Weyermann CaraMunich® III Malt (57 °L)
4.8 AAU Magnum hops (60 min.) (0.4 oz./12 g at 13.5 alpha acids)
1.6 AAU Hallertau hops (30 min.) (0.4 oz./12 g 4.0% alpha acids)
White Labs WLP830 (German Lager) or Wyeast 2206 (Bavarian Lager)

Step by Step
I have used a number of Munich blend extracts and most will do an admirable job of brewing eisbock. Always choose the freshest extract that fits the beer style instead of focusing on the brand name. If you cannot get fresh liquid malt extract, use an appropriate amount of dried malt extract instead.

Place the milled CaraMunich® loosely in a grain bag. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle. Do not squeeze the bags. Add the malt extract and enough water to make a pre-boil volume of 5.9 gallons (22.3 liters) and a gravity of 1.076 (18.4 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add hops at times indicated. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 50 °F (10 °C) and aerate thoroughly. The proper pitch rate is around 600 billion cells, which is six packages of liquid yeast or two packages of liquid yeast in a 10-liter starter. You should consider making a smaller beer first and repitching the yeast from that beer into this one instead of making such a large starter.

Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but do not rush it. Cold fermented lagers take longer to ferment than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation.

Once the beer has finished fermentation, let it lager for one month at near-freezing temperatures. Transfer the beer to a Cornelius keg or similar container that can be flushed with CO₂ and can withstand the freezing process without cracking. Freeze concentrate the beer by 20%. Transfer the still liquid portion to another container, leaving behind the ice portion. It will be best to force carbonate this beer versus trying to bottle condition it. Target a carbonation level of two volumes. A month or more of cold conditioning at near freezing temperatures will improve the beer. Serve at 43 to 46 °F (6 to 8 °C).