Recipe: Devirginator Eisbock
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
23.10 pounds
Munich Malt
60.4% of grist
6.30 pounds
Pilsner (2 Row) Ger
16.5% of grist
3.10 pounds
Caravienne Malt
8.1% of grist
2.08 pounds
Caramunich II
5.4% of grist
1.05 pounds
Cara-Pils/Dextrine
2.7% of grist
0.91 pounds
Melanoiden Malt
2.4% of grist
0.69 pounds
Caramel/Crystal Malt -120L
1.8% of grist
0.52 pounds
Wheat Malt, Ger
1.4% of grist
0.51 pounds
Aromatic Malt
1.3% of grist
38.26 pounds 100% of grist
Non-Fermentables
2 Whirlfloc Tablet @ 15 minutes (Clarity)  
Reference
Hops
2.00 ounces
Hallertauer
4.8000000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
9.6 AAUs
1.00 ounces 3.7500000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
3.8 AAUs
3.00 ounces Total Hop Weight 13.4 AAUs
Reference
Yeast
White Labs German Bock Lager — Liquid — 0
Fermentation
Primary: 21 days @ 50° F
Secondary: 4 days @ 50° F
Tertiary: 3 days @ ° F
Age: 50 days @ 36° F
Notes
Pitch yeast after keg sat in fridge overnight. Pitched yeast at ~9pm 1/23. Beer temp was ~43F. Will do 3 weeks at 50F. Raise to 56F over 3 days. Hold for 4 days for D rest Drop to 36F over 10 days (2F/day.) Lager at 36F for 50 days.