Honey I Doppled the Bock
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 | 24.1 IBUs | 30.2 EBC | 1.104 | 1.022 | 10.9 % |
Actuals | 1.088 | 1.012 | 10.1 % |
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 | % |
---|---|---|
Pilsner (2 Row) Ger | 1.072 kg | 45.31 |
Vienna Malt | 643.1 g | 27.19 |
Munich Malt - 10L | 428.8 g | 18.13 |
Carafa II | 21.8 g | 0.92 |
Honey | 200 g | 8.45 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Northern Brewer | 4.2 g | 60 min | Boil | Pellet | 10.5 |
Hallertauer | 4.2 g | 15 min | Boil | Pellet | 4.8 |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
Bohemian Lager (2124) | Wyeast Labs | 71% | 8.89°C - 14.44°C |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 66.67°C | 60 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Primary | 14 days | 12.22°C |
Secondary | 3 days | 16.67°C |
Aging | 30 days | 15.56°C |
Notes
Addtional hops may be needed to offset the honey sweetness, the finished balance tastes right in style. |
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