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