Ferment at 48-50 degrees in primary, rack to secondary and lager. The batch I used was lagered for 10 months when the Eisbock was made.
The above recipe makes my standard Devirginator Doppelbock.
To make the Eisbock, I froze the Doppelbock and transferred the beer between two Corny kegs under low (5psi) pressure. Purge all kegs to be used to remove any air with CO2.
Starting with approximately 3 gallons, the first freeze removed 2 qts of slush, the second freeze removed 1 qt, and the third and final freeze removed an additional 2 qts of slush. The remaining beer was counter pressure bottled and produced 14, 12 oz bottles.