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Home » Recipes » 2005 Mayfaire - Best of Show - Mike McDole: Eisbock
2005 Mayfaire - Best of Show - Mike McDole: Eisbock
Style:    Eisbock
Brewed by:    Mike McDole
Batch Size:    12.0 Gallons
Boil Time:    90 Minutes
Est. OG    1.095
Act. FG    1.034
Est. IBU    15.4 IBUs
Est. Color    18.5 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Munich Malt 30.0 lbs 63%
Light LME Cooper's 7.0 lbs 14.7%
Vienna Malt 4.0 lbs 8.4%
Cara-Pils Dextrine Malt 2.0 lbs 4.2%
Flaked Soft White Wheat 2.0 lbs 4.2%
Rye Malt 2.0 lbs 4.2%
Chocolate Malt 0.5 lbs 1.1%
Name Form Alpha Amount Time
Hallertau Northern Brewer Whole 7.5% 2.0 oz MH
Hallertau Mittelfruh Whole 3.9% 1.0 oz 10
Hallertau Mittelfruh Whole 3.9% 3.0 oz 1
Man. Code Name Type Amount (Starter)
White Labs WLP833 German Bock Lager 2.5G
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 152 F 60 minutes Infusion 9.0G
Mash Out 165 F 10 minutes Direct

Mike McDole's been storming up the ranks in Northern California recently and is this year's proud winner of Hashiell Dammett.

From Mike's notes:

Malt extract is added to the boil because of insufficient mash tun capacity.
The 1 minute hops are in a hopback.
Pitched 2.5 gallon starter.
Fermented at 50F for 8 weeks.
FG 1.034.
Filtered with 7 micron filter.
50% reduction in volume by freezing.


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