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Delicious eisbock is expensive to produce on a large scale and must be aged. The unwillingness of larger breweries to produce it gives it a mystique, and it makes a great addition to any brewer’s beer cellar.
This recipe uses entirely pale malts, just as the EKU, but do not worry. This beer has plenty of malty character and a surprising amount of color. Its 28° Plato (1.112) makes it a big beer no matter how you look at it.
Knowing how to check attenuation can give you more control of the way you create recipes.
Take control of fermentation by learning what to expect at each stage. With this understanding, you’ll be able to identify difficulties before they become real problems.
Using wood in brewing is a long-standing practice, and many craft brewers are experimenting with oak aging today. You can use wood in your brew, too.
Delicious eisbock is expensive to produce on a large scale and must be aged. The unwillingness of larger breweries to produce it gives it a mystique, and it makes a great addition to any brewer’s beer cellar.
Figuring Bitterness: IBUs, AAUs, and HBUs.
Only with specialty malts can brewers achieve the full flavor and mouthfeel that are the trademarks of craft beer.
