Recipes

Tri-Paul-Bock

Tis the season for bocks, and this is one hell of a bock. Eisbocks, as they are known, involve freeze concentrating a bock into a bigger, better, faster, stronger version of the style that we've all got to try sometime.

Tri-Paul-Bock | Eisbock

Ingredients

  • For 6 gallons (22.71 L)
    • 14.75 lb (6.69 kg) Munich malt
    • 4.5 lb (2.04 kg) German pils malt
    • 2.75 lb (1.25 kg) Caramel Munich malt
    • 2.0 oz (56 g) Hallertau pellet hops, 3% a.a. (60 min)
    • 1.0 oz (28 g) Hallertau pellet hops, 3% a.a. (30 min)
    • WLP833 German Bock yeast (2.5 L starter)
    • 2.4 vol forced CO2 to carbonate

    Specifications

    • Original Gravity: 1.088
    • Final Gravity: 1.020
    • ABV: 8.9%
    • IBU: 24
    • SRM: 21
    • Boil Time: 120 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • Mash grains at 155°F (68°F) for 60 minutes. Mash out at 168°F (76°C) for 5 minutes. Freeze-concentrate post fermentation.
    • Primary Fermentation: 3 months at 35°F (2°C)
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