inthebackwoods
Well-Known Member
Ok, there's all this talk about 12/21/12 and how the gravity is going to reverse or a meteor is going to incinerate us or an alien race is going to steal the world's supply of beer. The latter being the worst of course. So in honor of all of this negativity, I decided to make something positive.....beer! Something extreme, something that deserves the name Doomsday. After reading about many unique styles, I settled on an Eisbock. Sounds extreme, partially freeze your beer after fermentation! To up the extremeness, I think I will also add a touch of a different non fermentable to each bottle so you will not know exactly what you will be getting from each bottle. This sounds like a good doomsday beer. I have never brewed an Eisbock, so I am looking for some advice / critiques from those who have. Take a look at the recipe I have concocted below. Any suggestions on the recipe, how much to freeze, temps to use, aging, non-fermentables to use for bottling, etc would be awesome! The final bottling volume / ABV / IBU may be different than what's listed here since I will partially freeze and only extract the concentrated beer:
Doomsday Eisbock
Eisbock
Type: All Grain Date: Soon, soon
Batch Size (fermenter): 5.00 gal Brewer: Vito
Boil Size: 5.55 gal Asst Brewer:
Boil Time: 60 min Equipment: My 5 gallon system - All Grain
End of Boil Volume 5.30 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 73.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
11 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 1 70.8 %
1 lbs Vienna Malt (3.5 SRM) Grain 5 6.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4 6.2 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.2 %
4.0 oz Carafa III (525.0 SRM) Grain 6 1.5 %
1 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 9.2 %
0.50 oz Saphir [3.50 %] - Mash 60.0 min Hop 8 1.0 IBUs
0.50 oz Northern Brewer [8.50 %] - Mash 60.0 min Hop 7 2.4 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 12.2 IBUs
0.50 oz Saphir [3.50 %] - Boil 30.0 min Hop 10 3.9 IBUs
1.00 oz Magnum [14.00 %] - Boil 10.0 min Hop 11 14.6 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) [35.49 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.086 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 34.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 28.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 16 lbs 4.0 oz
Sparge Water: 2.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.31 qt of water at 163.7 F 152.0 F 60 min
Sparge Step: Drain mash tun, Batch sparge with 1 steps (2.67gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.73 oz Carbonation Used: Bottle with 3.73 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
To really make this a doomsday beer, add something different to each bottle. Preferable non-fermentables. Things to add to bottles:
-Cinnamon
-Nutmeg
-Lactose (non-fermentable)
-Oak Cube
-Brandy
-Hops
-Vanilla Extract
Doomsday Eisbock
Eisbock
Type: All Grain Date: Soon, soon
Batch Size (fermenter): 5.00 gal Brewer: Vito
Boil Size: 5.55 gal Asst Brewer:
Boil Time: 60 min Equipment: My 5 gallon system - All Grain
End of Boil Volume 5.30 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 73.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
11 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 1 70.8 %
1 lbs Vienna Malt (3.5 SRM) Grain 5 6.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4 6.2 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.2 %
4.0 oz Carafa III (525.0 SRM) Grain 6 1.5 %
1 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 9.2 %
0.50 oz Saphir [3.50 %] - Mash 60.0 min Hop 8 1.0 IBUs
0.50 oz Northern Brewer [8.50 %] - Mash 60.0 min Hop 7 2.4 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 12.2 IBUs
0.50 oz Saphir [3.50 %] - Boil 30.0 min Hop 10 3.9 IBUs
1.00 oz Magnum [14.00 %] - Boil 10.0 min Hop 11 14.6 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) [35.49 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.086 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 34.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 28.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 16 lbs 4.0 oz
Sparge Water: 2.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.31 qt of water at 163.7 F 152.0 F 60 min
Sparge Step: Drain mash tun, Batch sparge with 1 steps (2.67gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.73 oz Carbonation Used: Bottle with 3.73 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
To really make this a doomsday beer, add something different to each bottle. Preferable non-fermentables. Things to add to bottles:
-Cinnamon
-Nutmeg
-Lactose (non-fermentable)
-Oak Cube
-Brandy
-Hops
-Vanilla Extract
