Eis-IPA

The story of an eisbock has a potential beginning, though seemingly steeped in legend. It is said that a German brewery worker in 1890 was ordered one winter evening to bring a batch of newly brewed Bock inside at the end of a long day. Tired and alone, he decided that leaving the beer outside for the night would do no harm. Returning to work the next day, the head brewer discovered that, after a particularly frigid night, the beer had frozen solid.

Allegedly the brewer, furious with the spoiled remains, ordered the offending brewery employee to drink the strange brown syrup. The punishment wound up to be an enjoyable endeavor, and a style was born. Whether true or not, the style exists, and is indeed the remains of freezing beer to get a higher alcohol and richer beer.

I have brewed an ice beer once, which turned out ok, but as I am want to do, how about an iced IPA? I do have to give credit to my father-in-law who gave me the idea to try icing an IPA. I didn’t know he knew what an ice beer was, let alone have the brilliant idea of trying an IPA with it.

The only way I have tried this is to wait ’til fermentation is done, cut open a 1 gallon empty water jug, fill the beer with it, let it sit for about 8 hours in the freezer, then “drip” it into another 1 gallon jug and bottle (or transfer it in some way while still mostly frozen). I have seen some put priming sugar into it before freezing it and transferring off the ice into a closed container, like a growler, and let it carbonate that way.

No matter what I do though, nothing can go wrong.

Brew day:

Recipe:

Batch Size: 1 Gallon
OG: 1.062
SRM: 4.5
Est ABV: ?
IBU: 85
Boil Time: 0 Min

Grain profile:
(100%) – 2 row

Mash:
60 Min @ 150F

Hops:
52 IBUs worth of Idaho Gem @ 30 Minute Steep
34 IBUs worth of Cashmere @ 30 Minute Steep

Yeast:
Crossmyloof Real Ale

Here’s what went down:

Brewed 12/8/18

Rest of process and results:

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