I have brewed many Eisbocks that have won medals and even a BOS. I find when aging for 6 months it starts to become good. At 1 year old the Eisbock is excellent and it becomes outstanding as it ages more.. Last year I entered a 3 year old version into NHC and 2 local competitions. It won 3 gold medals.
I know this is an old video, but if you wanted to get the abv of eisbock, take the volume of the remaining beer or take the remaining ice and subtract the original volume. So for example if you had one gallon of ice from four gallons of doppelbock. 4gal x 8%= 3gal x 10.67%
I know the reason that thawed out beer smelled off. It was because it skunked being exposed to light during the thawing process. Had it been treated in a no light environment the outcome might have changed things.
Love to see people experimenting with different beer styles, adjuncts, and brewing processes. My best ale was made with a standard brown ale recipe for a 5 gallon batch, then added 2 pounds of blond DME, and 2 pounds of honey. This got me about 10.5% ABV but took a long time to ferment due to the higher alcohol content causing the yeast to struggle a bit.I called it 'Honey Blond', and it was a big hit.
Very cool. Martin, I love your videos. Watching someone brew 99 beers could get boring fast. But every video has something unique to explore, explain, or try out. Keep 'em coming. And, nice shot opening the bottle. Wish I had thumbs strong enough to do that. Still fun despite the fact that it was pre-opened. 😁🍻
We accidentally Eis'd a beer last year! Our kegerator's temp controller went out and froze up everything - we had an imperial stout in a clear Dolium keg so we were able to see where the ice was. It was a fun accident!
99 bottles of beer challenge? i have just been inspired, thank you... i completed my first homebrew project about 2 weeks ago, an IPA kit that i got for Christmas, thanks guys... i threw you a sub and like btw
You would still have to assume that any entrained liquid is the same abv as the brewed beer which is unlikely. Or you would have to assume all the left over mass is water which is also unlikely.
Hi Martin. Another awesome brew video, can't wait for the IPA's, but keep up the good work until then :) I have to make a confession...I've also been watching @HarryBrew69 build his brewery, welding containers from scratch, compulsive viewing.
@@TheHomebrewChallenge if you pull up the Playlists - All Blogs in order, on number 35 he decides to manufacturer his own boil kettle, hlt, mash tun and fermenters. He then takes us on a 200 day journey and beyond, covering all aspects of creating a professional brewery from the embers of his previous business to dealing with government taxes etc, family and antics along the way. Hope you enjoy. Kind regards :)
Nice job! 10 gallons of Doppelbock is my next brew and I think I'll be freezing 5 gallons of it now! Did you hold the freezer at -3F for the entire 10 hours?
Yea, I have two 5 gallon kegs in the freezer, going on 12 hours now and not even a little slushy. Hopefully it freezes up soon, only like 4 hours til bed time lol.
If you would have weighted the keg before freezing then after extracting the concentrated beer you could figure out how much abv you truly have in that eisbock.
Eisbock refers more to the method than the final ABV. Eis means "ice" in german. So it's really all about the freeze distillation. Eisbock can range from 5% up into the mid teens, it all depends on what kind of ABV you had before you froze it.
How the feck did you guys find a german Eisbock outside of germany and i cant even find something else beside standard Lager beer in germany. I'm bored to death by the german beer market (except specialized stores).
German beers are cropping up all over the place here(I don't think I'm anywhere near these guys, but I live in the northeastern US). Schneider Weisse, Weihenstephaner, Pauliner, Ayinger, and Erdinger are all available at my local store, and those are only the hefeweizens.
That's obvious. It was point of reference to those who didn't fully understand the process. Same principle more or less removing water leaving a concentrated beer behind resulting in higher ABV.
well... one time I left a bottle of my homebrewed double IPA in the freezer for too long but the liquid resulting from it wasn't as good as an Eisbock.... it was more strong than the initial beer but I felt like it wasn't worth it. Obviously what i did was not under control so i think that better results could be made!
He is at 9B, 9C is Baltic Porter which is traditionally lagered BUT can be made with an ale yeast. After that, it is strictly ales. Literally the rest of the beers, from category 10 to 26 are ales.
@@degueloface you last 17 videos are lagers or bocks. running backwards, bock -bock - lager - dunkellager - larger - larger - lager - lager - bock - smoke - lager - pils - -coffee - lager - lager - -lager - bock. its gone way past boring now, you really need to mix it up a bit, or keep with the series but add extra non lager videos intot he stream to break the monotamy up
I have brewed many Eisbocks that have won medals and even a BOS. I find when aging for 6 months it starts to become good. At 1 year old the Eisbock is excellent and it becomes outstanding as it ages more.. Last year I entered a 3 year old version into NHC and 2 local competitions. It won 3 gold medals.
The way you extracted the beer from the ice was genius.
I know this is an old video, but if you wanted to get the abv of eisbock, take the volume of the remaining beer or take the remaining ice and subtract the original volume. So for example if you had one gallon of ice from four gallons of doppelbock. 4gal x 8%= 3gal x 10.67%
just use a refractometer, www.amazon.com/gp/product/B00AOCKWMU/
I know the reason that thawed out beer smelled off. It was because it skunked being exposed to light during the thawing process. Had it been treated in a no light environment the outcome might have changed things.
Good point. It just sat out in the open in that open plastic fermenter for a day.
Love to see people experimenting with different beer styles, adjuncts, and brewing processes. My best ale was made with a standard brown ale recipe for a 5 gallon batch, then added 2 pounds of blond DME, and 2 pounds of honey. This got me about 10.5% ABV but took a long time to ferment due to the higher alcohol content causing the yeast to struggle a bit.I called it 'Honey Blond', and it was a big hit.
That recipe looks awesome. I think I'll try it! Did you use Kent goldings for hops?
I knew Ronnie Drew from The Dubliners was still alive. He's living his dream! Making a good brew.
lol
I do believe you gents have given me an idea...
Excellent video and a really hard style to do! Well done and cheers!
Excellent! Good luck with the freezing 🧊
Very cool. Martin, I love your videos. Watching someone brew 99 beers could get boring fast. But every video has something unique to explore, explain, or try out. Keep 'em coming. And, nice shot opening the bottle. Wish I had thumbs strong enough to do that. Still fun despite the fact that it was pre-opened. 😁🍻
Thanks! Hernan’s thumbs take all the credit for getting that bottle open.
I was waiting for this one to see how you did it! Very cool.
It’s a joy and a relief! Thanks for watching.
Popping the beer with your thumb was the highlight! Beastttt
We accidentally Eis'd a beer last year! Our kegerator's temp controller went out and froze up everything - we had an imperial stout in a clear Dolium keg so we were able to see where the ice was. It was a fun accident!
99 bottles of beer challenge? i have just been inspired, thank you... i completed my first homebrew project about 2 weeks ago, an IPA kit that i got for Christmas, thanks guys... i threw you a sub and like btw
Thank you. Enjoy the fruits of your labor.
Q: How do you fit all of them up on the wall?
A: You take one down and pass it around.
That looks a really interesting project - could you please clarify the exact time and temperature for the fermenting stage again
Could have measured the keg weight prior to freezing then post transfer to calculate frozen water loss and thus concentrate weight, and then abv.
You would still have to assume that any entrained liquid is the same abv as the brewed beer which is unlikely. Or you would have to assume all the left over mass is water which is also unlikely.
Martin over here chillin with Beer Universe Billy Joel
The example from Schneider Brau, is a brewery that focuses on wheat based beers. You can find more details here:
schneider-weisse.de/en
Hi Martin. Another awesome brew video, can't wait for the IPA's, but keep up the good work until then :) I have to make a confession...I've also been watching @HarryBrew69 build his brewery, welding containers from scratch, compulsive viewing.
Thanks for putting me on to that channel - wasn’t aware of it. I’m looking forward to the IPAs too. Eventually 🤓
@@TheHomebrewChallenge if you pull up the Playlists - All Blogs in order, on number 35 he decides to manufacturer his own boil kettle, hlt, mash tun and fermenters. He then takes us on a 200 day journey and beyond, covering all aspects of creating a professional brewery from the embers of his previous business to dealing with government taxes etc, family and antics along the way.
Hope you enjoy. Kind regards :)
Always enjoy your videos 👍
Thank you!
Can t believe! I was waiting this video!
IMHO I'd have a look into how Clinebell ice makers work, it might be what your looking for.
Love this series! Have you tried lagering under pressure at room temperature?
Thanks. I haven’t yet but it’s on the list of things to try. Very soon actually.
Good work!
Very neat!
This beer made be thirsty by its appearance in the glass
Get ready for the most intense hangover in the world. Almost as bad an applejack hangover
So far so good. But enjoying this one in small quantities.
Aventinus eisbock is a darkish weizenbock that has been freeze distilled so you were never gonna replicate it with that recipe.
That's my absolute fav! Damn hard to find tho
Nice job! 10 gallons of Doppelbock is my next brew and I think I'll be freezing 5 gallons of it now! Did you hold the freezer at -3F for the entire 10 hours?
Go for it! Yes held at -3F for 10 hours. I had 4 gallons of beer in the keg. A full keg might need a little longer.
Yea, I have two 5 gallon kegs in the freezer, going on 12 hours now and not even a little slushy. Hopefully it freezes up soon, only like 4 hours til bed time lol.
Thanks !
If you would have weighted the keg before freezing then after extracting the concentrated beer you could figure out how much abv you truly have in that eisbock.
So an Esibock is an ice Bock beer that is at imperial level. I don't recall having one.
An eisbock doesn't necessarily have to be strong, you can also concentrate a weaker beer to normal strength and call it eisbock
Eisbock refers more to the method than the final ABV. Eis means "ice" in german. So it's really all about the freeze distillation. Eisbock can range from 5% up into the mid teens, it all depends on what kind of ABV you had before you froze it.
@@davemeddlehed564 not only the middle tens but way higher. I drank an ice bock which was at 30 abv, the strongest maxing out just under 60 abv
Looks like not enough yeast for that big lager beer.
A larger starter might have been good but I didn’t have any problem with fermentation and got down to the expected FG.
single mash for all brews?
Yeah.
Why mess with DoppleBock?
Ha true. It’s a fine beer as is. But when you already have another keg already filled with Dopplebock..
doppelbock
Would carbonating AFTER the freeze and transfer allow you to keep track of the ABV from start to finish? Hmmm.
How the feck did you guys find a german Eisbock outside of germany and i cant even find something else beside standard Lager beer in germany. I'm bored to death by the german beer market (except specialized stores).
Haha just got lucky randomly finding it at a bottle shop.
German beers are cropping up all over the place here(I don't think I'm anywhere near these guys, but I live in the northeastern US). Schneider Weisse, Weihenstephaner, Pauliner, Ayinger, and Erdinger are all available at my local store, and those are only the hefeweizens.
That was... impressive, I have to admit.
Next stop: Steinbier.
😂 Beer brewed with hot stones... interesting.
Herms system. Not gonna get the same effect as a dedication mash?!?
Is the leftovers then light beer 😎
Perhaps even non-alcoholic light beer?
So Basic American beer... Oh no it still taste better and got more alcohol
Backset the next batch with the frozen remains.
Ha. Thats disappeared down the sink.
I figured as much but it might be something to try later to see if there are any benefits.
As a german brewmaster this hurts my feelings
Explain?
@@Crazt look up the rules, regulations, and traditional application for brewing in Germany. This hurts
Did you do a decotion mash?
How do you carbonate this beer?
whats the music?
This isn't distillation
That's obvious. It was point of reference to those who didn't fully understand the process. Same principle more or less removing water leaving a concentrated beer behind resulting in higher ABV.
Ice bok
Anybody try this w an ipa?
well... one time I left a bottle of my homebrewed double IPA in the freezer for too long but the liquid resulting from it wasn't as good as an Eisbock.... it was more strong than the initial beer but I felt like it wasn't worth it. Obviously what i did was not under control so i think that better results could be made!
Is this same as Freeze distillation and can you do this with a larger
Eisbock
Yes freeze distillation. Have not heard it used for other beer styles but would sure be interesting to try.
So I've heard a lot of different things about freeze distilling. Some say it's illegal others say it's not. What's your stance on this?
@@willh7690 Freeze distillation is Legal
@John Smith It is not illegal United States of America
Beer Slushy Anyone?
🧊 🍺 🧊
You should change the tittle to say 99 lagers not beers
He is at 9B, 9C is Baltic Porter which is traditionally lagered BUT can be made with an ale yeast. After that, it is strictly ales. Literally the rest of the beers, from category 10 to 26 are ales.
Yes, finally moving on to ales!
Are they really all exclusively ales from here on out? Hadn’t realized that.
@@TheHomebrewChallenge Yeah I had to check. 10 to 26 are all ales, after that you get into the specialty/historical/alternative beer categories
@@degueloface you last 17 videos are lagers or bocks. running backwards, bock -bock - lager - dunkellager - larger - larger - lager - lager - bock - smoke - lager - pils - -coffee - lager - lager - -lager - bock. its gone way past boring now, you really need to mix it up a bit, or keep with the series but add extra non lager videos intot he stream to break the monotamy up