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	5023
Doppelbock	11.5 gal	8.47%	25.75	1.085	1.020		All Grain	4779
Samichlaus	21 L	14.54%	28.21	1.143	1.033		BIAB	4421
Bock	10.5 gal	7.59%	37.91	1.072	1.014		All Grain	3425
Appalachian Smoked Bock	13 gal	7.06%	21.6	1.074	1.020		All Grain	3307
Kjeller 5 Julelager 2016 25 liter	25 L	7.87%	22	1.080	1.020		BIAB	3046
Mr. Maltinator	6 gal	8.34%	24.49	1.085	1.021		All Grain	2917
Ziegeweizen	6 gal	9.5%	28.91	1.096	1.024		All Grain	2676
30. Parti - Saflager w-34/70 Lager	17 L	7.97%	50.75	1.073	1.012		All Grain	2581
Grisebokk	29 L	7.79%	20.88	1.079	1.020		All Grain	2082

Newest Doppelbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dopplebock	290 gal	7.16847%	0	1.004	1.004		All Grain	14
test	20 L	5.18%	0	1.055	1.015		All Grain	18
Multiple Bock	21 L	6.88%	0	1.066	1.014		BIAB	27
currant sour	20 L	7.76%	13.57	1.070	1.010		All Grain	24
Oktoberfest	18 L	8.91%	25.56	1.088	1.020		All Grain	18
Wood Aged Doppelbock	5.5 gal	8.48%	28.5	1.078	1.013		All Grain	34
BDC 2025 Bock Ale	33 gal	6.33%	21.01	1.062	1.014		All Grain	117
Belsnickel Bock 6.0	4.5 gal	9.49%	30.28	1.087	1.015		All Grain	73
Doppelbock	5.5 gal	8.57%	29.09	1.080	1.015		All Grain	163
Red dopplebock	11 gal	7.81%	32.5	1.074	1.015		BIAB	3

Fermentables Used In Doppelbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	162		Grain	specialty malt	10°L	33	48%	1% - 100%
German - Pilsner	98	German	Grain	base malt	1.6°L	38	36%	10% - 93%
Munich Dark 20L	92		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	71	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	55	American	Grain	base malt	1.8°L	37	39%	5% - 94%
Munich	54		Grain	specialty malt	6°L	37	49%	4% - 100%
German - CaraMunich II	43	German	Grain	crystal malt	46°L	34	7%	2% - 15%
Weyermann - Munich Type I	43	DE	Grain	specialty malt	6°L	38	51%	8% - 95%

Hops Used In Doppelbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	112	3.75	52%	6% - 100%
Tettnanger	68	4.5	47%	11% - 100%
Perle	60	8.2	54%	8% - 100%
Hallertau Hersbrucker	57	4	51%	13% - 100%
Saaz	55	3.5	50%	9% - 100%
Magnum	53	15	56%	7% - 100%
Northern Brewer	32	7.8	52%	14% - 100%
Domestic Hallertau	28	3.9	52%	13% - 100%
Hallertau Tradition (Germany)	25	5	59%	16% - 100%
Cascade	15	7	34%	10% - 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	4	American	Grain	roasted malt	350°L	29	28%	13% - 33%
American - Caramel / Crystal 40L	2	American	Grain	crystal malt	40°L	34	32%	32% - 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%
German - Carafa II	2	German	Grain	roasted malt	425°L	32	40%	21% - 58%
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	102	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - German Bock Lager Yeast WLP833	56	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	29	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	20	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Fermentis - Saflager - Swiss Lager Yeast S-189	14	Fermentis / Safale	Lagers	.105	High	84%	48°F	72°F
Omega Yeast Labs - Lutra Kveik OYL-071	13	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Omega Yeast Labs - German Bock OYL-111	10	Omega Yeast Labs	Lagers	0.1	Medium	73%	48°F	55°F
Fermentis - Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F

Other Ingredients Used In Doppelbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	97	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	57	Water Agt	Mash	23%	0% - 83%
Epsom Salt	53	Water Agt	Mash	8%	0% - 50%
Whirlfloc	52	Fining	Boil	65%	0% - 100%
Lactic acid	46	Water Agt	Mash	75%	0% - 100%
Baking Soda	35	Water Agt	Mash	12%	0% - 53%
Calcium Chloride (anhydrous)	29	Water Agt	Sparge	24%	0% - 100%
Irish Moss	29	Fining	Boil	67%	8% - 100%
Chalk	26	Water Agt	Mash	19%	0% - 82%
Yeast Nutrient	19	Other	Boil	24%	0% - 80%

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