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Gourdhead Eisbock

Gourdhead Eisbock

Doppelbock • All Grain • 5 gal

John Booth

This is my first attempt at creating any beer recipe, much less a all-grain, modified step mashed Eisbock . John

March 14, 2002 pm 06:44pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 4 lbs English 2-row Vienna

    English 2-row Vienna

  • 6.25 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 2 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 1 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 1 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • .5 lbs German Smoked

    German Smoked

    Earthy, rich smoke flavor

  • .5 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1.5 oz Brewers Gold - 4.0 AA% pellets; boiled 45 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • .5 oz Hallertauer Hersbrucker - 3.0 AA% pellets; boiled 45 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • .5 oz Hallertauer Hersbrucker - 3.0 AA% whole; boiled 3 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • .5 oz Tettnanger - 3.0 AA% whole; boiled 3 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • .5 oz Tettnanger 3 AA - (omitted from calculations)

    Tettnanger 3 AA

  • Imperial Yeast A18 Joystick

    Imperial Yeast A18 Joystick

    This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.

Notes

Note: Values listed below only apply to the Dopplebock prior to "iceing". Alcohol content should increase 2-5%. . 1st MASH: - Add the grist of 1lb Munich malt and the rest of the grain bill, with the exception of the English 2-row Vienna malt, to 9qt of brewing liquor with a strike heat of 165F reducing down to a mash temperature of 156F. Stir gently. Adjust PH to 5.2. Perform a 20 minute sugar rest. Perform an Iodine tincture test. - After sugar rest, mash out at a boil. When temperature reaches 185F, Start your second mash schedule . 2nd MASH: - Sprinkle the remaining grains from your grain bill into lauter tun containing 19qt of 130F liquor. (Mash Temperature of 120F.) Adjust PH to 5.2. Allow a 15 minute protein rest. - After 2nd mash protein rest the 1st mash should be mashed out and have reached a boil. Remove from heat and add to lauter tun until its temperature rises to 156F. Sugar rest the second mash for 60 minutes. 1st mash will also be resting. - After 2nd mash sugar rest add the last of the 1st mash to the lauter tun, bringing the temperature to approx. 167F. - Begin run-off, remembering to "recycle" the first drippings (approx. 1g) back into the lauter tun. Finish run-off. . Boil wort for one to two hours. Add Hops in intervals listed above. Add Irish Moss (rehydrated for at least 30 minutes) in the last twenty minutes of the boil. Add .5oz of Tettnanger hops (3%AA) the last five minutes of the boil and then leave for fifteen more minutes. . Chill wort quickly to 52F. Pull off one gallon of sterile wort and store in a sterile, air-tight container in the refridgerater. Aerate your remaining wort and pitch the Baverian Lager yeast (Wyeast 2206). Ferment for 6-8 days. . After Primary Fermentation and *"a 2 degree reach of your target gravity. Then allow the brew to slowly rise to about 65 degrees and hold for 24 hours", rack to a stainless steel kettle(s). Add about five ice cubes (from boiled water) to the each kettle and cover. This should create a base for freezing. *"Crash cool to BELOW 27 deg. F. The rise to 65 deg. causes the yeast to re-absorb any diacetyl precursors that were produced during fermentation (REAL critical with Eisbocks since you will be CONCENTRATING ALL FLAVORS present in the brew) and the crash BELOW 27 degrees, 19 deg is best in my experience, is to ensure that you can minimize the freeze/draw/freeze draw cycles. THIS is where you can most significantly avoid oxidation by avoiding excessive O2 pickup while the beer is tertiary. Using this temperature also eliminates the problem... of "slushing" the beer since the temperature is well below the freezing point of water. The water will easily stratify above the brew and become semi-solid. Gently poke a hole through the ice plug and draw off the beer supernate below. Then repeat this until the FG you are targeting is reached. Don't be in a hurry at this stage or you will end up doing many more transfers than are necessary. Remember after each concentration, the resulting brew will take longer and longer to freeze due to the increased alcohol." . Pour into secondary fermenter. . Make another yeast starter with two quarts of the sterile wort stored in the fridge, using Wyeast 2206. (Start this process during the last stages of the freezing process.) When at high krausen pitch to secondary fermenter. Ferment for one week at lowest temperature specified by yeast manufacturer. If, after a week, a thick trub base is present transfer beer to another fermenter being carefull not to aerate it. Lower temperature to 52F and wait one more week. . Prepare another yeast starter (Wyeast 2206) with the last of the sterile wort. At high Krausen pitch to your beer and bottle. (This will be your primer for bottling.) . Pour into bottling bucket. Pitch yeast from previous step and stir being carefull not to aearate. Bottle your beer leaving about 1" air gap at top of bottle. condition at 52F for one month then lower temperature to 32F and lager for another month. . This beer should age very well; possibly up to 1-5 years. The longer it ages the better it should taste.

Style (BJCP)

Category: 5 - Bock

Subcategory: C - Doppelbock

Range for this Style
Original Gravity: 1.075 1.072 - 1.112
Terminal Gravity: 1.019 1.016 - 1.024
Color: 23.5 SRM 6 - 25
Alcohol: 7.4% ABV 7% - 10%
Bitterness: 30.6 IBU 16 - 26

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