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Old 02-12-2012, 03:12 PM   #1

Recipe Type: All Grain   
Yeast: W-34/70   
Additional Yeast or Yeast Starter: repitch from slurry   
Batch Size (Gallons): 6.25   
Original Gravity: 1.085   
Final Gravity: 1.024   
IBU: 26.0   
Boiling Time (Minutes): 90   
Color: 24.2   
Primary Fermentation (# of Days & Temp): 10 @ 47   
Additional Fermentation: 10 weeks @ 32   
Secondary Fermentation (# of Days & Temp): 7 @ 65   
Tasting Notes: rich maltiness balanced by moderate bitterness   

20 lb 4 oz Weyermann Munich
2 lb Weyermann Pilsner
1 lb Caramunich
8 oz Chocolate

2 oz Hersbrucker (3.5% AA) 90 minutes (FWH)
1 oz Tettnang (4.8% AA) 27 minutes

Hochkurz Double Decoction Mash
Maltose Rest 90 minutes @ 146
Dextrinization Rest 60 minutes @ 160
Mashout 15 minutes @ 170

Half of this batch was used to make an eisbock which was freeze distilled at 19 degrees. I ended up with 24 twelve ounce bottles of doppelbock and 18 of eisbock. The eisbock (named Otto I) is incredibly rich--reminds me of a port. Would be a fantastic dessert beer.

Typo in the thread title: should be "Ainpoeckish."

**Gold Medal, 2012 Cowtown Yeast Wranglers Homebrew Roundup (Calgary, Alberta)
**Gold Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Gold Medal, 2012 MALT Throwdown (Montreal, Quebec)
**Silver Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Silver Medal (for the Eisbock), 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Bronze Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)
**Bronze Medal, 2012 Wert Contest (Lethbridge, Alberta)
**Bronze Medal (for the Eisbock), 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal (for the Eisbock), 2012 ALES Open (Canadian Region NHC qualifier, Regina, Saskatchewan)
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Old 04-13-2012, 08:30 PM   #2
MrSpiffy
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Feb 2012
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So, just to be clear, this is a 10-gallon batch that you split?

It sounds pretty delicious. Hopefully I'll get a chance to try some lagering after a few more batches, so I plan to bookmark this one and give it a shot.

 
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Old 04-15-2012, 03:32 AM   #3

No, it was a 6.25 gallon batch. Both the doppelbock itself and the Eisbock it fathered turned out very nicely. IMO the keys are using the correct proportion of Munich and taking the time/effort to decoct. I can't wait to make 10g of this again this fall! In the meantime I think I'll do a Maibock soon.
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Old 06-23-2012, 03:28 PM   #4
NuclearRich
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Mar 2010
Hamden, CT
Posts: 1,113
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for a 6.5 gallon batch, I am calculating 1.099 OG... what is your efficiency?
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Old 06-25-2012, 03:44 AM   #5
MrSpiffy
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Feb 2012
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Man... just saw this thread update... I seriously need a chest freezer.

What was your process for the freeze-distillation? Just pop the finished beer in the carboy in the freezer at 19įF and let it sit? If so, for how long?

 
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Old 06-25-2012, 05:52 PM   #6

Quote:
Originally Posted by NuclearRich View Post
for a 6.5 gallon batch, I am calculating 1.099 OG... what is your efficiency?
According to my notes, 65.4%. Unusually low but I have noticed my beers with a lot of Munich have lower efficiency.
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Old 06-25-2012, 05:54 PM   #7

Quote:
Originally Posted by MrSpiffy View Post
Man... just saw this thread update... I seriously need a chest freezer.

What was your process for the freeze-distillation? Just pop the finished beer in the carboy in the freezer at 19įF and let it sit? If so, for how long?
I racked half of my batch into a 2.5 gallon keg and the other half into a sanitized plastic pail with a tight-fitting lid. Purged with CO2 to minimize exposure to air, then into the freezer. I didn't take note of how long it was in there but not more than a few days.
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Old 06-26-2012, 08:51 PM   #8
MrSpiffy
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Thanks. Man, I can't wait to make this... sounds soooo good!

 
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Old 10-21-2012, 01:27 AM   #9
Tinpanharry
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Quote:
Originally Posted by osagedr
20 lb 4 oz Weyermann Munich
2 lb Weyermann Pilsner
1 lb Caramunich
8 oz Chocolate

2 oz Hersbrucker (3.5% AA) 90 minutes (FWH)
1 oz Tettnang (4.8% AA) 27 minutes

Hochkurz Double Decoction Mash
Maltose Rest 90 minutes @ 146
Dextrinization Rest 60 minutes @ 160
Mashout 15 minutes @ 170

Half of this batch was used to make an eisbock which was freeze distilled at 19 degrees. I ended up with 24 twelve ounce bottles of doppelbock and 18 of eisbock. The eisbock (named Otto I) is incredibly rich--reminds me of a port. Would be a fantastic dessert beer.

Typo in the thread title: should be "Ainpoeckish."

**Gold Medal, 2012 Cowtown Yeast Wranglers Homebrew Roundup (Calgary, Alberta)
**Gold Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Gold Medal, 2012 MALT Throwdown (Montreal, Quebec)
**Silver Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Silver Medal (for the Eisbock), 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Bronze Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)
**Bronze Medal, 2012 Wert Contest (Lethbridge, Alberta)
**Bronze Medal (for the Eisbock), 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal (for the Eisbock), 2012 ALES Open (Canadian Region NHC qualifier, Regina, Saskatchewan)
How did it turn out?

 
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Old 06-26-2013, 05:55 PM   #10
raymadigan
 
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Apr 2011
Western, Washington
Posts: 261
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I can't find SafLager W-34/70 at any of the LHBS's, is there an alternative that would work just as well?

 
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