Eisbock method

[Broken Toe]

Seeing as I'm likely to have an extended break this Christmas I thought I would try a little brewing project.

I'm about to put a 8-9% dopplebock down to lager and would like to make an attempt at turning half into an eisbock.

Equipment wise I am slightly limited I have the following:
Brew buckets 19l (many)
Glass demijohn (many)
Piping of various bore
Deep freeze (-30°C)
Bottles and caps
Recycled 5l kegs (supermarket style)
These: Brewferm Mini Keg Starter Kit with Party Star Deluxe

I know some people on here have created some of these but my equipment is more limited I suspect.

Can anyone recommend a process?
Should I cautious of oxidisation during transfers? If so how?

 

[strange-steve]

If you can fit the FV in the freezer then it'll be a doddle. I made one a few years ago and the process was simple, but I used my old STC controlled fridge and it struggled to get the temperature down. After about 2 days the beer reached -7.5C and began to freeze (mine was also about 9% abv before concentration) and I simply used a sieve to remove ice to reduce the total volume by 20%. It turned out great though and came first in category in a BJCP competition.
https://www.thehomebrewforum.co.uk/threads/ag56-freeze-concentrated-eisbock.72990/

 

[Broken Toe]

That's really easy!

Was there no issues of adding any oxygen to it. Or does that have no impact at those temp?

 

[strange-steve]

There didn't seem to be any issues with oxidation, it was seven months old when it won that gold medal and it came first in a forum competition at 2 years old. I drank the last bottle when it was about 3 years old and there was a touch of oxidation creeping in at that point but not unpleasant.

 

[samale]

There didn't seem to be any issues with oxidation, it was seven months old when it won that gold medal and it came first in a forum competition at 2 years old. I drank the last bottle when it was about 3 years old and there was a touch of oxidation creeping in at that point but not unpleasant.

Plus the fly

 

[Broken Toe]

NICE.

That's given me a huge amount of confidence to give it a shot. I will throw a bottle your way when it's all finished, see how it fairs up...?

 

[strange-steve]

Plus the fly

Ha I'd forgotten about that!

 

[Pennine]

Was it worth it? The beer I mean not the fly.

 

[strange-steve]

Was it worth it? The beer I mean not the fly.

It was pretty special actually. The difference the freeze concentration made to the flavour was surprising, really enhanced the maltiness more than I expected. I wouldn't be in a hurry to redo it though because I don't think my brew fridge would survive it!

 

[Broken Toe]

Can you recommend a good fly to use? House, blue or something a bit more exotic? A horse or crane...?

 

[strange-steve]

Can you recommend a good fly to use? House, blue or something a bit more exotic? A horse or crane...?

It's hard to go wrong with the traditional fruit fly, it's a classic for a reason, but maybe a blue bottle for something of a retro feel. The crane fly might just work if you're feeling adventurous, but a definite no on the horse fly, madness to even suggest such a thing.

 

[Cheshire Cat]

Greg Hughes doesn't mention freezing and says 6 weeks at 3C. What do the Germans do?

 

[Broken Toe]

It's hard to go wrong with the traditional fruit fly, it's a classic for a reason, but maybe a blue bottle for something of a retro feel. The crane fly might just work if you're feeling adventurous, but a definite no on the horse fly, madness to even suggest such a thing.

Sorry. You're right. I think for a first time attempt stick with the tried and tested.

 

[strange-steve]

Greg Hughes doesn't mention freezing and says 6 weeks at 3C. What do the Germans do?

If there's no freezing then it ain't an eisbock.

 

[Cheshire Cat]

If there's no freezing then it ain't an eisbock.

Thanks think I'll try to make 10 litres. We've a chest freezer.

 

[Broken Toe]

It's there an upper limit on yeast to repitch with for priming? It's there anything that can handle upwards of 20%?

 

[strange-steve]

It's there an upper limit on yeast to repitch with for priming? It's there anything that can handle upwards of 20%?

Do you mean an ABV upper limit?

 

[Broken Toe]

Yeah

 

[Dulwich North]

Re your other thread, Steve. Did you ever get to compare yours against a commercial Eisbock?

 

[Dulwich North]

If there's no freezing then it ain't an eisbock.

Since starting to brew in the summer I've targeted beers I've enjoyed over the years, but the GH recipe seemed wrong. Sometimes names are misleading, but I remember having Eisbocks in Frankfurt in the early 90s and was sure someone told me that they were made by freezing.