Bock - Doppelbock (BJCP 2008) - Beer Recipes | Brewer's Friend
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Bock - Doppelbock (BJCP 2008)




Top 10 Doppelbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Pecan Double Bock
1 gal 8.74% 28.38 1.092 1.026
All Grain 3729
Big Fella Doppelbock
23 L 4.42% 67.14 1.046 1.012
All Grain 3665
Nykštukas (pseudo-doppelbock)
5.5 L 9.21% 28.14 1.099 1.029
All Grain 3499
Coffee Bock
7 gal 8.41% 20.33 1.085 1.021
All Grain 3411
Ahtaminator Doppelbock
5.5 gal 7.62% 27.06 1.081 1.023
All Grain 3144
Celebrator Clone
5 gal 7.06% 26.57 1.083 1.030
BIAB 2793
Dobblebock
5.5 gal 7.81% 38.05 1.078 1.018
All Grain 2766
1890 Salvator - Holy Father Beer
5.5 gal 6.94% 37.94 1.078 1.025
All Grain 2531
doppelbock 2016
13 gal 8.12% 27.32 1.082 1.021
All Grain 2397
shiner bock
5.5 gal 3.42% 174.51 1.035 1.009
extract 2229

Newest Doppelbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
DP Monster Doppel Bock
5 gal 8.89% 17 1.089 1.021
extract 46
DoppelDark
11 L 8.88% 21.27 1.088 1.020
All Grain 70
The new Bock
2.5 gal 2.06% 6.93 1.019 1.003
All Grain 50
Dopplebock
4.75 gal 9.51% 0 1.086 1.019
Partial Mash 88
Aventinus Clone
20.8 L 9.06% 23.05 1.092 1.023
All Grain 95
Leap Beer 2024
16.5 gal 12.19% 39.85 1.124 1.031
All Grain 308
Koźlak podwójny
20 L 8.85% 20.64 1.092 1.025
All Grain 72
Marbock Rd
3.5 gal 8.36% 29.64 1.081 1.017
All Grain 89
doppelbock
12 gal 7.73% 27.13 1.079 1.020
All Grain 94
Awesome Recipe
235 gal 7.02% 0 1.070 1.016
All Grain 92

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 98 Grain specialty malt 10°L
33 49% 5% - 100%
German - Pilsner 91 German Grain base malt 1.6°L
38 33% 6% - 94%
Munich Dark 20L 86 Grain specialty malt 20°L
34 37% 2% - 100%
German - CaraMunich I 42 German Grain crystal malt 39°L
34 10% 2% - 48%
German - CaraMunich III 39 German Grain crystal malt 57°L
34 7% 1% - 18%
German - Melanoidin 36 German Grain roasted malt 25°L
37 5% 1% - 19%
American - Pilsner 35 American Grain base malt 1.8°L
37 34% 5% - 100%
German - CaraMunich II 34 German Grain crystal malt 46°L
34 7% 1% - 24%
German - Vienna 34 German Grain base malt 4°L
37 23% 3% - 89%
Munich 32 Grain specialty malt 6°L
37 50% 3% - 98%

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

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 68 3.75 49% 10% - 100%
Hallertau Hersbrucker 52 4 48% 1% - 100%
Tettnanger 51 4.5 42% 12% - 100%
Perle 48 8.2 52% 12% - 100%
Magnum 38 15 51% 6% - 100%
Saaz 34 3.5 39% 13% - 100%
Domestic Hallertau 32 3.9 51% 17% - 100%
Northern Brewer 22 7.8 51% 8% - 100%
Cascade 9 7 39% 20% - 100%
Hallertau Tradition (Germany) 9 5 49% 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%
Aromatic 2 Grain base malt 38°L
33 60% 20% - 100%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 45% 24% - 67%
Special B 2 Grain crystal 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%

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 51 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 28 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
White Labs - German Lager Yeast WLP830 12 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 12 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Mangrove Jack - Bavarian Lager M76 9 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
Wyeast - Bohemian Lager 2124 9 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - German Ale/ Kölsch Yeast WLP029 8 White Labs Ale Medium Medium 75% 65°F 69°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%
Gypsum 22 Water Agt Mash 20% 0% - 100%
Whirlfloc 22 Fining Boil 48% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 17% 0% - 100%
Lactic acid 15 Water Agt Mash 88% 44% - 100%
Yeast Nutrient 9 Fining Boil 29% 0% - 97%
Baking Soda 8 Water Agt Mash 14% 0% - 27%
Epsom Salt 8 Water Agt Mash 9% 0% - 29%
Wyeast - Beer Nutrient 6 Water Agt Boil 20% 1% - 50%
Calcium Chloride (anhydrous) 6 Water Agt Mash 23% 0% - 41%

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