Isebock NHC 2010

Category 5: Bock

191 Entries

Sponsored by Washington Hop Commission

Stephen Northcutt and Mark Ristow, Vallejo, Calif., Diablo Order of Zymiracle Enthusiasts (DOZE)

Gold Medal

"Isebock"

Eisbock

Ingredients for 10 U.S. gallons (37.85 liters)

25.0 lb (11.3 kg) German Munich Malt 8L

4.0 lb (1.8 kg) Caramunich 60 60L

5.0 lb (2.26 kg) German Vienna Malt 3L

1.5 oz (42 g) Premiant pellet (60 min)

1.0 oz (28 g) Spalt pellet (30 min)

WLP838 Southern German Lager yeast

Directions

Protein rest for 20 minutes at 122° F (50° C). Saccharification rest 60 minutes at 153° F (67° C). Mash out 30 minutes at 170° F (77° C). Sparge 60 minutes at 179° F (82° C). Mash water 1.24 quarts per pound. Boil for 120 minutes. Lager for six months then filter. Condense volume by freezing and transferring. Force carbonate and age for two years in bottle.

Runners-Up

Silver Medal: Stephen Northcutt, Mark Ristow, Vallejo, CA, Maibock/Helles Bock, Diablo Order of Zymiracle Enthusiasts (DOZE)

Bronze Medal: Todd Murley, Orono, MN, Doppelbock, Saint Paul Homebrewers Club