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OwlCat a Doppelbock

279 calories 29 carbs
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bryan, Spenser, Eric
Calories: 279 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created Thursday May 23rd 2019
Amount Fermentable PPG °L Bill %
12.9125 lb German - Vienna12.9125 lb Vienna 37 4 59.4%
8.6625 lb American - Pilsner8.6625 lb Pilsner 37 1.8 39.9%
2.6 oz American - Munich - Light 10L2.6 oz Munich - Light 10L 33 10 0.7%
21.74 lb Total      
Amount Variety Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 8.61 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 17.36 50%
Mash Guidelines
Amount Description Type Temp Time
7 gal Infusion 154 °F 30 min
3.7 gal Sparge 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
Wyeast - Bohemian Lager 2124
Attenuation (avg):
Optimum Temp:
48 - 58 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator

We went for a blonde doppelbock. The BJCP range for Dopplebock colour goes from 6-25 SRM, and on a lark we aimed for the lower end.

For our yeast we chose a bohemian lager, we decided that if we were going blonde, we might as well full send and use a light lager yeast. The yeast should produce distinct malt profile, a characteristic of doppelbocks, as well as fermenting at a low temperature, which is already a plus with a high gravity fermentation.

We stayed with noble hops and used Saaz a common hop used in doppelbocks. The lighter end of the style is described as slightly drier and hoppier so we went for the higher end of the IBU window close to 26.

Most of our Malt we chose light lovibond rated malts, our base is a mix of german vienna and pilsner malt which contribute little color in the way of SRM while adding the available sugars necessary for our high gravity beer. Munich is added for a bit of flavor while keeping the base malt preferred.

For our water profile, we chose a target of light colored and malty, our salt additions are to ensure a beer that is not dry but stays sweet and fondles the malt character.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2019-05-30 22:48 UTC
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ASZanella 05/30/2019 at 07:48pm
Those are some extremely specific grain weights. The Munich malt in the low quantity does not make sense. Edit it out or increase the quantity. Sparge water does not account for buffer water to keep a steady flow from the MLT. Target fermentation temperature?

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