Devirginator Eisbock
All Grain Recipe
Submitted By: diatonic (Shared)
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Batch Size: 10.00 gal | Style: Doppelbock ( 5C) |
Boil Size: 12.19 gal | Style Guide: BJCP 2008 |
Color: 21.2 SRM | Equipment: Nucleonics - Single Tier HERMS |
Bitterness: 19.8 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated