Devirginator Eisbock

All Grain Recipe

Submitted By: diatonic (Shared)
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Batch Size: 10.00 galStyle: Doppelbock ( 5C)
Boil Size: 12.19 galStyle Guide: BJCP 2008
Color: 21.2 SRMEquipment: Nucleonics - Single Tier HERMS
Bitterness: 19.8 IBUsBoil Time: 90 min
Est OG: 1.094 (22.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.024 SG (6.0° P)Fermentation: Lager, Three Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
23 lbs 1.60 oz Munich Malt (9.0 SRM) Grain 1
6 lbs 4.80 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
3 lbs 1.60 oz Caravienne Malt (22.0 SRM) Grain 3
2 lbs 1.28 oz Caramunich II (35.0 SRM) Grain 4
1 lbs 0.80 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
14.56 oz Melanoiden Malt (20.0 SRM) Grain 6
11.04 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
8.32 oz Wheat Malt, Ger (2.0 SRM) Grain 8
8.16 oz Aromatic Malt (26.0 SRM) Grain 9
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 10
1.00 oz Saaz [3.8%] - Boil 60 min Hops 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2.0 pkgs German Bock Lager (White Labs #WLP833) Yeast 13

Notes

Pitch yeast after keg sat in fridge overnight. Pitched yeast at ~9pm 1/23. Beer temp was ~43F. Will do 3 weeks at 50F. Raise to 56F over 3 days. Hold for 4 days for D rest Drop to 36F over 10 days (2F/day.) Lager at 36F for 50 days.

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