9B - Eisbock

BJCP Style: 9B - Eisbock

I'm pretty much making the same doppelbock/dunkels bock as last year then ice distilling it. 

Full recipe is on BrewersFriend but here's the TL;DR:

  • 2020-10-17: brewday
  • Malts: Munich I, Chocolate
  • Hop: Magnum
  • Yeast: Lallemand Diamond / WS #308
  • OG: 18.7°P; FG 4.5°P; ABV (pre distillation): 7.8%
  • 2020-10-29 (+11): in freezer for 14hrs; 17L to keg
    • final ABV calculation: (starting ABV * volume)/new volume
    • (7.8 * 25)/17 (8L left after transfer to keg) = 11.5%
    • *assuming some ethanol left after transfer, I'm rounding down the final ABV to 11%
  • 2020-10-30 (+12): moved to keezer
Munich and a bit of Chocolate for color

Filled up the bucket with milled grains

Floor Manager Steve

Mash temp

OG looking like 18.7°P

Away we go. Fresh yeast from a Czech Lager brewed last week so it started up right away

2020-10-29 (+11): Ice cave - after 14hrs in the freezer this is the frozen residue:

2020-10-29 (+11): into the keg

2020-10-30 (+12): ice melt - if I do this beer again I plan to save the leftover ice melt and put it in a small keg. I think it makes for a clean and tasty session beer.

2020-10-30 (+12): freshly keezered uncarbonated sample with label

2021-1-12 (+86): I've been forgetting to post stage pics but here's the final, fully lagered and operational Eisbock. Tasting big and malty but clean for a 10+% ice-distilled beer. As much as I love how this came out I probably won't do it again. I'm perfectly happy with an 8% or so doppelbock which is a standard winter brew in the lineup.