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Winterfest 2004 Maple Eisbock
Eisbock • Extract • 3 gal
See recipe.
January 14, 2004 pm 03:17pm
4.0/5.0 1 rating
Ingredients (Extract, 3 gal)
- 1/2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1/4 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 9 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1/2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Cluster - 7.2 AA% pellets; boiled 90 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Hallertauer Hersbrucker - 4.4 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 32 oz
Real maple syrup (Dark amber A) - (omitted from calculations)
Real maple syrup (Dark amber A)
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Notes
A fine winter warmer. This has delicious sweet, lightly roasted flavors that other well experienced brewers have raved about. Not to mention the 14% hammer this will make. This batch is brewed for our annual Winterfest camp trip in Clarion. Start with a 3 gal. boil, 5 gal. primary for a month (64 F.), 6 gal. secondary with syrup added for a month (64 F.) or until fermentation is completely finished. Rack to your plastic bucket that you haven't used since you bought your first carboy. freeze (7-14 F.) for three days, removing 2 gal. of ice. (Remelt that and cook some meat in it.) Put vodka in your airlock too. Rewarm beer to 64 F. over several days. Prime with2 cups of water, 65 grams of corn sugar, and a packet of Lalvin EC-1118. Cool primer to 64 F., pour into bucket, stir, then bottle it. Sit on it for a year if you can wait that long.
Style (BJCP)
Category: 5 - Bock
Subcategory: D - Eisbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.141 | 1.078 - 1.120 |  |
| Terminal Gravity: | 1.041 | 1.020 - 1.035 | |
| Color: | 31.5 SRM | 18 - 30 | |
| Alcohol: | 13.5% ABV | 9% - 14% | |
| Bitterness: | 52.0 IBU | 25 - 35 | |
Discussion
Sick.
2007-01-24 12:13am
A side note... A tertiary fermentation is required after adding the Lalvin yeast, then prime and bottle it. There is so much residual sugar remaining after the Kolsch was done that this was needed to cut down the sweetness, (which in turn boosts the alcohol...) and to let a better hint of hop to come through for balance. Complicated, a pain in the ass to make, but it was WELL worth the effort. Just be sure the last fermentation is complete, however long it takes. (This ended about 17% ABV.)
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