Tri-Paul-Bock - Eisbock - 2011 National Homebrew Competition Winner

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)
 

Specifications

    Original Gravity: 1.088
    Final Gravity: 1.02
    ABV: 8.93%
    IBU: 24
    SRM: 21
 

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 for 3 months at 35° F (2° C).
    Forced CO2 to carbonate (2.4 vol).