Eisbock

I am doing some research on different beer styles for my new book and ran into one I haven't tried yet.  It is basically the same recipe as a Bock or a Dopplebock but they slowly freeze the beer and yank out the frozen water.  This gives the beer a lot of body, flavor, and alcohol.  I don't currently have the equipment to make one so I am looking for a good one to try.  Please make a recommendation for me.

Also, I think I will make a Bock or Dopplebock soon.  Here is the recipe I'm thinking of:

Amt.	Unit	Ingredient	Form	Time
6.0	LBS	Pilsner Malt	Grain	90
7.0	LBS	Munich Malt	Grain	90
0.5	LBS	CaraVienna Malt	Grain	90
1.75	OZ	Tettnanger (Alpha Acid 3.6%)	Pellet	60
0.75	OZ	Mt. Hood (Alpha Acid 4.0%)	Pellet	15
0.50	OZ	Tettnanger (Alpha Acid 3.6%)	Pellet	2
1.0	TSP	Irish Moss
1.0	Vial	White Labs German Bock Lager (WLP833)	Liquid Yeast