So, I thought about it long enougj, time has come to brew an eisbock. But i still have a few technical questions.
First, its gonna be a pale doppelbock base, between 8 and 9%.
40% munich
40% vienna
20% pils
A bit of hallertauer
Fermented with W34/70 at 50-55
Then it's gonna be eisbocked to between 12 and 15%, and a few small bottles to the double, so between 25 to 30% (kind of whisky-beer)
My questions are about the schedule...
-ferment/eisbock/lager/bottle
-ferment/lager/eisbock/bottle
-ferment/lager/eisbock/lager/bottle?
and for bottling, i was thinking to add champagne yeast with less than half of usual priming sugar, just to create a bit of co2 to protect the beer. Am I right?
Thanks!
First, its gonna be a pale doppelbock base, between 8 and 9%.
40% munich
40% vienna
20% pils
A bit of hallertauer
Fermented with W34/70 at 50-55
Then it's gonna be eisbocked to between 12 and 15%, and a few small bottles to the double, so between 25 to 30% (kind of whisky-beer)
My questions are about the schedule...
-ferment/eisbock/lager/bottle
-ferment/lager/eisbock/bottle
-ferment/lager/eisbock/lager/bottle?
and for bottling, i was thinking to add champagne yeast with less than half of usual priming sugar, just to create a bit of co2 to protect the beer. Am I right?
Thanks!