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.