Isebock - Eisbock - 2010 National Homebrew Competition Winner

Ingredients

For 10 Gallons (37.85 L)

    25.0 lb (11.3 kg) German Munich Malt 8L
    4.0 lb (1.8 kg) Caramunich 60 60L
    5.0 lb (2.26 kg) German Vienna Malt 3L
    1.5 oz (42 g) Premiant pellet (60 min)
    1.0 oz (28 g) Spalt pellet (30 min)
    WLP838 Southern German Lager yeast
 

Directions

    Protein rest for 20 minutes at 122° F (50° C). Saccharification rest 60 minutes at 153° F (67° C). Mash out 30 minutes at 170° F (77° C). Sparge 60 minutes at 179° F (82° C). Mash water 1.24 quarts per pound. Boil for 120 minutes.
    Lager for six months then filter.
    Condense volume by freezing and transferring.
    Forced carbonate and age for two years in bottle.