Jamil's Steve's Fifty

All Grain Recipe

Submitted By: bbrodka (Shared)
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Brewer: homebrew4less.com
Batch Size: 5.00 galStyle: Eisbock ( 5D)
Boil Size: 5.70 galStyle Guide:
Color: 16.2 SRMEquipment: My Equipment
Bitterness: 21.0 IBUsBoil Time: 60 min
Est OG: 1.110 (25.9° P)Mash Profile: Single Step Infusion (68C/154F)
Est FG: 1.026 SG (6.7° P)Fermentation: My Aging Profile
ABV: 11.2%Taste Rating: 30.0

Amount Name Type #
9.51 gal The brewer's water Water 1
11 lbs 12.88 oz Gambrinus Pilsner Malt (1.6 SRM) Grain 2
8 lbs 2.26 oz US Munich 10L Malt (10.0 SRM) Grain 3
1 lbs 0.28 oz US Caramel Munich 60L Malt (60.0 SRM) Grain 4
0.53 oz US Magnum [13.0%] - Boil 60 min Hops 5
0.50 oz German Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 6
4.6 pkgs Wyeast 2124-Bohemian Lager ( #) Yeast 7


After fermentation is complete in about 4 weeks. Let it lager for 1 month at near freezing temperatures. Transfer to a corney keg. Place in freezer, check every 30 minutes by shaking the keg. One the ice crystals start to form you will hear them hit the side of the keg. You will want to pull it out of the freezer when about 20% of the beer has turned to ice, you will have to guess the first few times you do this. Transfer the still liquid to another container, leaving behind the ice. This will darken the beer as well as increase the ABV. Allow the beer to lager another 4 weeks before bottling or serving.

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