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Bock - Doppelbock



Top 10 Doppelbock Recipes

Title Size ABV IBU OG FG Color Method Views
Nottingham Bock
25 L 7.03% 25.5 1.070 1.016
All Grain 3317
Nykštukas (pseudo-doppelbock)
5.5 L 9.21% 28.14 1.099 1.029
All Grain 2804
Big Fella Doppelbock
23 L 4.42% 67.14 1.046 1.012
All Grain 2757
Pecan Double Bock
1 gal 8.74% 28.38 1.092 1.026
All Grain 2719
Julebokk
25 L 8.14% 25.74 1.084 1.022
All Grain 2437
Coffee Bock
7 gal 8.41% 20.33 1.085 1.021
All Grain 2325
Dobblebock
5.5 gal 7.81% 38.05 1.078 1.018
All Grain 1891
Ahtaminator Doppelbock
5.5 gal 7.62% 27.06 1.081 1.023
All Grain 1787
Ich Bereue Nichts (I Reget Nothing)
5.5 gal 7.24% 36.15 1.076 1.020
extract 1488
shiner bock
5.5 gal 3.42% 174.51 1.035 1.009
extract 1361

Newest Doppelbock Recipes

Title Size ABV IBU OG FG Color Method Views
Bock
5.5 gal 6.83% 0 1.069 1.017
BIAB 8
Koen - DubbelBock
50 L 8.01% 23.92 1.076 1.015
All Grain 44
German Doppelbock
6.5 gal 7% 24.04 1.072 1.019
All Grain 32
dopplebock
2.5 gal 21.36% 0 1.217 1.054
Partial Mash 22
Doppel Bock
5.5 gal 8.17% 29.32 1.084 1.021
Partial Mash 21
Smoked doppelbock
23 L 6.05% 25.24 1.055 1.009
All Grain 17
Haibrau Dopplebock-All Grain
5.5 gal 6.8% 35.41 1.068 1.016
All Grain 17
Doppelbock
6 gal 8.89% 30.85 1.090 1.022
All Grain 37
Partial mash Dopplebock brewing classic styles
5.5 gal 8.94% 25.69 1.081 1.013
All Grain 15
Stonehands Doppelbock
23 L 7.71% 19.2 1.079 1.021
All Grain 74

Fermentables Used In Doppelbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 73 Grain specialty malt 10°L
33 47% 5% - 100%
German - Pilsner 63 German Grain base malt 1.6°L
38 34% 6% - 94%
Munich Dark 20L 54 Grain specialty malt 20°L
34 38% 3% - 100%
German - CaraMunich I 25 German Grain crystal malt 39°L
34 11% 2% - 48%
German - CaraMunich II 22 German Grain crystal malt 46°L
34 7% 1% - 14%
German - Melanoidin 22 German Grain roasted malt 25°L
37 5% 1% - 19%
Pale 2-Row 21 Grain base malt 1.8°L
37 45% 9% - 90%
German - Vienna 21 German Grain base malt 4°L
37 21% 3% - 69%
German - CaraMunich III 18 German Grain crystal malt 57°L
34 6% 1% - 16%
American - Chocolate 16 American Grain roasted malt 350°L
29 3% 0% - 22%

Hops Used In Doppelbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Hersbrucker 37 4 47% 1% - 100%
Perle 30 8.2 56% 10% - 100%
Tettnanger 30 4.5 40% 12% - 100%
Hallertau Mittelfruh 27 3.75 46% 17% - 100%
Domestic Hallertau 24 3.9 51% 20% - 100%
Magnum 23 15 42% 6% - 100%
Saaz 18 3.5 37% 13% - 100%
Northern Brewer 14 7.8 49% 8% - 86%
Sterling 6 8.7 34% 17% - 60%
Hersbrucker 6 4 57% 20% - 100%

Steeping Grains Used In Doppelbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 4 American Grain roasted malt 350°L
29 39% 13% - 86%
Munich Dark 20L 2 Grain specialty malt 20°L
34 69% 38% - 100%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 54% 34% - 75%

Yeasts Used In Doppelbock Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - German Bock Lager Yeast WLP833 26 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 24 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Wyeast - Bavarian Lager 2206 22 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Bohemian Lager 2124 9 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Wyeast - Munich Lager 2308 8 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Ale/ Kölsch Yeast WLP029 7 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - German Lager Yeast WLP830 6 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 6 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Saflager - Swiss Lager Yeast S-189 4 Fermentis / Safale Lagers .105 High 84% 48°F 72°F
Wyeast - Hella Bock 2487 4 Wyeast Ale 0.12 Medium 72% 48°F 56°F

Other Ingredients Used In Doppelbock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 24 Fining Boil 77% 2% - 100%
Whirlfloc 12 Fining Boil 48% 0% - 100%
Gypsum 9 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 10% 0% - 38%
Lactic acid 4 Water Agt Mash 48% 9% - 100%
Wyeast - Beer Nutrient 4 Water Agt Boil 29% 3% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 6% 0% - 16%

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