Strong European Beer - Doppelbock

A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.

Flavor Profile: Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker

Ingredients: Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.

BJCP Style Guide

Top 10 Doppelbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pat's celebrator	6.5 gal	8.23%	26.26	1.081	1.019		All Grain	4778
Doppelbock	11.5 gal	8.47%	25.75	1.085	1.020		All Grain	4518
Samichlaus	21 L	14.54%	28.21	1.143	1.033		BIAB	4175
Bock	10.5 gal	7.59%	37.91	1.072	1.014		All Grain	3301
Appalachian Smoked Bock	13 gal	7.06%	21.6	1.074	1.020		All Grain	3111
Kjeller 5 Julelager 2016 25 liter	25 L	7.87%	22	1.080	1.020		BIAB	2923
Mr. Maltinator	6 gal	8.34%	24.49	1.085	1.021		All Grain	2700
Ziegeweizen	6 gal	9.5%	28.91	1.096	1.024		All Grain	2495
30. Parti - Saflager w-34/70 Lager	17 L	7.97%	50.75	1.073	1.012		All Grain	2363
Grisebokk	29 L	7.79%	20.88	1.079	1.020		All Grain	1971

Newest Doppelbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dopplebock Take 3	3 gal	8.43%	23.58	1.078	1.014		BIAB	15
Doppelbock	5 gal	9.13%	27.48	1.095	1.026		All Grain	38
Bock	5 gal	9.5%	15.14	1.087	1.015		BIAB	28
Awesome Doppelbock Recipe	4 gal	7.37%	25.26	1.073	1.017		BIAB	39
Decortion shit	23.5 L	6.8%	26.53	1.072	1.023		BIAB	35
Dark stout	5.5 gal	6.37%	58.76	1.059	1.011		All Grain	62
Smoked Dopplebock	5.5 gal	7.59%	34.72	1.075	1.017		All Grain	82
Aventinus Wheat Dopplebock	11 gal	7.45%	11.06	1.076	1.019		All Grain	67
The Krampus	2 gal	9.46%	37.67	1.088	1.016		All Grain	83
Double Alt/Bock	350 gal	8.73%	0	1.082	1.015		All Grain	81

Fermentables Used In Doppelbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	160		Grain	specialty malt	10°L	33	49%	1% - 100%
German - Pilsner	95	German	Grain	base malt	1.6°L	38	35%	10% - 93%
Munich Dark 20L	93		Grain	specialty malt	20°L	34	34%	1% - 100%
German - Melanoidin	77	German	Grain	roasted malt	25°L	37	5%	1% - 18%
German - CaraMunich III	68	German	Grain	crystal malt	57°L	34	7%	1% - 20%
German - Vienna	56	German	Grain	base malt	4°L	37	31%	3% - 77%
American - Pilsner	53	American	Grain	base malt	1.8°L	37	39%	5% - 94%
Munich	52		Grain	specialty malt	6°L	37	50%	8% - 100%
German - CaraMunich II	42	German	Grain	crystal malt	46°L	34	7%	2% - 15%
Weyermann - Munich Type I	41	DE	Grain	specialty malt	6°L	38	52%	8% - 95%

Hops Used In Doppelbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	106	3.75	52%	6% - 100%
Tettnanger	67	4.5	48%	11% - 100%
Perle	59	8.2	54%	8% - 100%
Hallertau Hersbrucker	56	4	51%	13% - 100%
Saaz	55	3.5	49%	9% - 100%
Magnum	48	15	58%	7% - 100%
Northern Brewer	31	7.8	53%	14% - 100%
Domestic Hallertau	28	3.9	52%	13% - 100%
Hallertau Tradition (Germany)	25	5	59%	16% - 100%
Styrian Goldings	14	5.5	48%	13% - 100%

Steeping Grains Used In Doppelbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - CaraMunich II	5	German	Grain	crystal malt	46°L	34	49%	25% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	27%	13% - 33%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	57%	33% - 80%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	35%	20% - 50%
Belgian - Biscuit	2	Belgian	Grain	roasted malt	23°L	35	72%	43% - 100%
United Kingdom - Pale Chocolate	2	United Kingdom	Grain	roasted malt	207°L	33	21%	20% - 22%
Weyermann - Carafa Special Type II	2	DE	Grain	roasted malt	425°L	29.9	10%	9% - 11%

Yeasts Used In Doppelbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	95	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - German Bock Lager Yeast WLP833	54	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
Wyeast - Bavarian Lager 2206	43	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	30	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - Munich Lager 2308	23	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
White Labs - German Lager Yeast WLP830	19	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Fermentis - Saflager - Swiss Lager Yeast S-189	13	Fermentis / Safale	Lagers	.105	High	84%	48°F	72°F
Omega Yeast Labs - Lutra Kveik OYL-071	12	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Imperial Yeast - L17 Harvest	11	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Omega Yeast Labs - German Bock OYL-111	10	Omega Yeast Labs	Lagers	0.1	Medium	73%	48°F	55°F

Other Ingredients Used In Doppelbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	92	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	52	Water Agt	Mash	21%	0% - 83%
Whirlfloc	51	Water Agt	Mash	66%	0% - 100%
Epsom Salt	49	Water Agt	Mash	6%	0% - 32%
Lactic acid	44	Water Agt	Mash	74%	0% - 100%
Baking Soda	28	Water Agt	Mash	13%	0% - 53%
Irish Moss	27	Fining	Boil	66%	8% - 100%
Calcium Chloride (anhydrous)	26	Water Agt	Mash	23%	0% - 100%
Chalk	26	Water Agt	Mash	16%	0% - 67%
Yeast Nutrient	17	Other	Boil	26%	0% - 80%

Photos