Doppelbock
Doppelbock or double bock is a stronger version of traditional bock that was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula. Historically, doppelbock was high in alcohol and sweet, thus serving as “liquid bread” for the Friars during times of fasting, when solid food was not permitted. Today, doppelbock is still strong—ranging from 7%–12% or more by volume.
Source: Wikipedia
Doppelbock Characteristics
ABV range: 7% – 10%
IBU range: 16 – 26
Color: Dark brown, Deep gold
Malt: Caramunich, Munich, Vienna, Pilsner
Yeast: Lager
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 L | 60 min | 20.0 IBUs | 37.3 EBC | 1.068 | 1.016 | 6.9 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Doppelbock | 5 C | 1.072 - 1.112 | 1.016 - 1.024 | 16 - 26 | 11.8 - 49.3 | 2.3 - 2.6 | 7 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich Malt | 517.6 g | 32.33 |
| Pilsner (2 Row) Ger | 517.5 g | 32.33 |
| Vienna Malt | 517.7 g | 32.34 |
| Chocolate Malt | 48 g | 3 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer | 5.8 g | 60 min | Boil | Pellet | 4.8 |
| Hallertauer | 2.9 g | 30 min | Boil | Pellet | 4.8 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.07 tsp | 10 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Bavarian Lager (2206) | Wyeast Labs | 75% | 7.78°C - 14.44°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 66.67°C | 60 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Download
| Download this recipe's BeerXML file |
