BOCK

Starter: Wyeast (lager, 2 days before, than starter on next day #cups of water, 9 tablespoons of dry malt extract).
Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
Soak crystal malt in 2 gallons of water using plastic mesh bag for 1 hour.
Heat crystal malt solution to steaming (not to boiling).
Remove temporarily the grain bag to clean pot.
Add ingredients exept hop pellets and yeast and mix.
Return grain bag.
Heat for 15 min to steaming, remove grain to the fermenter with ~3 gallons of ice cold water and rinse out to extract solution.
Cover.
Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
Remove the grain bag from the fermenter and empty.
Last 5 min. boil with finishing hops in the grain bag.
Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
Mix yeast starter with wort, cover with the lid, insert air lock, shake strong couple times.
Move the fermenter to the 40-50 F place for fermentation.
94/04/27 wonderful beer
94/04/07 tried first bottle: bitter, smooth, very nice aroma, very clear, could have better carbonation, but it is only 6 days after bottling
94/04/01 bottled at special gravity =1,020, bitter, thick, dark, 49 bottles malty taste, can be good and strong
94/03/28 3 days after fermentation stopped moved to room temperature
94/03/19 racked at special gravity =1,030 to the glass carboy

Eisbock
From: Keith F. Klemp (klemp@acpub.duke.edu)

Ingredients (for 6 gallons):

23# belgian pils malt; 2# aromatic malt
mash for 1 hour at 147, 30 min at 155: 65 IBU perle hops for 90 min; 4 oz german halletau for 15 minutes
pitch german lager yeast and chico ale yeast and ferment at 55 degrees for about 1 month primary, 2 months secondary. bottle and store forseveral month at a cool temp
OG 1.100,
FG 1.023
This beer has won several 1st places as well as 3rd best of show in US Open.
Rates: ****