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Bock - Doppelbock (BJCP 2008)




Top 10 Doppelbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Nottingham Bock
25 L 7.03% 25.5 1.070 1.016
All Grain 4189
Pecan Double Bock
1 gal 8.74% 28.38 1.092 1.026
All Grain 3494
Big Fella Doppelbock
23 L 4.42% 67.14 1.046 1.012
All Grain 3398
Nykštukas (pseudo-doppelbock)
5.5 L 9.21% 28.14 1.099 1.029
All Grain 3265
Julebokk
25 L 8.14% 25.74 1.084 1.022
All Grain 3158
Coffee Bock
7 gal 8.41% 20.33 1.085 1.021
All Grain 3046
Ahtaminator Doppelbock
5.5 gal 7.62% 27.06 1.081 1.023
All Grain 2869
Dobblebock
5.5 gal 7.81% 38.05 1.078 1.018
All Grain 2547
Celebrator Clone
5 gal 7.06% 26.57 1.083 1.030
BIAB 2063
doppelbock 2016
13 gal 8.12% 27.32 1.082 1.021
All Grain 1986

Newest Doppelbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Dobbel Julebock
20 L 9.23% 22.56 1.083 1.012
All Grain 30
Rye-Dopplebock
2 gal 9.01% 17.57 1.093 1.025
All Grain 45
Awesome Recipe
500 gal 8.5% 0 1.086 1.022
All Grain 47
Doppler Effect
2 gal 7.5% 35.08 1.078 1.021
BIAB 57
Awesome Recipe
20.8 L 9.99% 0 1.102 1.025
All Grain 43
Doppelbock
30 L 7.62% 22.77 1.073 1.015
BIAB 65
The PerperTrator
3 gal 7.31% 24.31 1.081 1.025
BIAB 60
#D0?? Doppelbock
348 gal 9.21% 25.18 1.083 1.013
All Grain 195
Comp Dopplebock experiment
25 L 8.81% 24.57 1.084 1.017
All Grain 85
Atter en julebock
50 L 8.12% 18 1.080 1.018
All Grain 119

Fermentables Used In Doppelbock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 96 Grain specialty malt 10°L
33 49% 5% - 100%
German - Pilsner 89 German Grain base malt 1.6°L
38 34% 6% - 100%
Munich Dark 20L 82 Grain specialty malt 20°L
34 37% 2% - 100%
German - CaraMunich I 37 German Grain crystal malt 39°L
34 10% 2% - 48%
German - CaraMunich III 35 German Grain crystal malt 57°L
34 7% 1% - 18%
German - CaraMunich II 34 German Grain crystal malt 46°L
34 7% 1% - 24%
German - Melanoidin 34 German Grain roasted malt 25°L
37 5% 1% - 19%
American - Pilsner 33 American Grain base malt 1.8°L
37 35% 8% - 100%
German - Vienna 32 German Grain base malt 4°L
37 22% 3% - 69%
Munich 32 Grain specialty malt 6°L
37 51% 3% - 98%

Hops Used In Doppelbock (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 64 3.75 49% 10% - 100%
Hallertau Hersbrucker 51 4 47% 1% - 100%
Perle 49 8.2 52% 12% - 100%
Tettnanger 48 4.5 43% 12% - 100%
Magnum 38 15 49% 6% - 100%
Domestic Hallertau 30 3.9 51% 17% - 100%
Saaz 29 3.5 39% 13% - 100%
Northern Brewer 19 7.8 55% 8% - 100%
Cascade 9 7 39% 20% - 100%
Hallertau Tradition (Germany) 8 5 50% 20% - 100%

Steeping Grains Used In Doppelbock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 5 American Grain roasted malt 350°L
29 38% 13% - 86%
Caramel / Crystal 60L 3 Grain crystal malt 60°L
34 44% 22% - 75%
Munich - Light 10L 3 Grain specialty malt 10°L
33 49% 47% - 51%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 60% 20% - 100%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 45% 24% - 67%
Belgian - Special B 2 Belgian Grain roasted malt 115°L
34 56% 44% - 67%
Munich Dark 20L 2 Grain specialty malt 20°L
34 69% 38% - 100%
German - Carafa II 2 German Grain roasted malt 425°L
32 42% 33% - 50%
German - CaraMunich I 2 German Grain crystal malt 39°L
34 43% 40% - 46%
German - CaraMunich II 2 German Grain crystal malt 46°L
34 38% 9% - 67%

Yeasts Used In Doppelbock (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 44 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Bock Lager Yeast WLP833 43 White Labs Lagers Med-High Medium 73% 48°F 55°F
Wyeast - Bavarian Lager 2206 27 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Munich Lager 2308 16 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Fermentis - Saflager - German Lager Yeast S-23 13 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Lager Yeast WLP830 11 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 10 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - German Ale/ Kölsch Yeast WLP029 9 White Labs Ale Medium Medium 75% 65°F 69°F
Mangrove Jack - Bavarian Lager M76 7 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
Wyeast - Hella Bock 2487 7 Wyeast Ale 0.12 Medium 72% 48°F 56°F

Other Ingredients Used In Doppelbock (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 33 Fining Mash 79% 2% - 100%
Whirlfloc 21 Fining Boil 50% 0% - 100%
Gypsum 17 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 25% 0% - 100%
Lactic acid 11 Water Agt Whirlpool 84% 44% - 100%
Yeast Nutrient 8 Other Boil 21% 0% - 50%
Baking Soda 7 Water Agt Mash 16% 0% - 27%
Epsom Salt 7 Water Agt Mash 12% 0% - 29%
Wyeast - Beer Nutrient 5 Water Agt Boil 23% 1% - 50%
Calcium Chloride (dihydrate) 5 Water Agt Mash 31% 0% - 100%

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