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Devirginator Eisbock
By SpringsLicker

Runner Up Best of Show 2005 Ra
23.1 lbs Weissheimer Munich Malt 6.3 lbs Weissheimer Pilsner Malt 3.1 lbs CaraVienne 10L 2.08 lbs CaraMunich II 35L 1.05 lbs CaraPils Dextrine Malt .91 lbs Melanoidin Malt .69 lbs Dark CaraMunich 120L .56 lbs Dark Munich Malt .52 lbs Wheat Malt .51 lbs Aromatic Malt 3.03 oz Hallertauer Hersbrucker AA 3.2 60 min 1.31 oz Zatec Saaz AA 4 60 min White Labs WLP 830 German Lager Yeast
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.

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