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	3884
Samichlaus	21 L	14.54%	28.21	1.143	1.033		BIAB	3351
Doppelbock	11.5 gal	8.47%	25.75	1.085	1.020		All Grain	3293
Bock	10.5 gal	7.59%	37.91	1.072	1.014		All Grain	2721
Appalachian Smoked Bock	13 gal	7.06%	21.6	1.074	1.020		All Grain	2610
Kjeller 5 Julelager 2016 25 liter	25 L	7.87%	22	1.080	1.020		BIAB	2438
Ziegeweizen	6 gal	9.5%	28.91	1.096	1.024		All Grain	1974
Mr. Maltinator	6 gal	8.34%	24.49	1.085	1.021		All Grain	1967
Grisebokk	29 L	7.79%	20.88	1.079	1.020		All Grain	1632
30. Parti - Saflager w-34/70 Lager	17 L	7.97%	50.75	1.073	1.012		All Grain	1522

Newest Doppelbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2bock	5.5 gal	9.26%	20.08	1.092	1.022		All Grain	25
DB-TheMule	32 gal	11.4%	0	1.102	1.024		All Grain	18
barrel dopplebock	21 L	8.34%	24.99	1.081	1.018		All Grain	23
Dobbel bock	50 L	8.39%	16.51	1.086	1.023		All Grain	37
Inspired by Ayinger Celebrator	5.5 gal	6.82%	31.48	1.066	1.014		All Grain	18
Doppelbock	155 gal	8%	21.59	1.080	1.019		All Grain	41
BBC 23 - Doppelbock	22 L	7.75%	20.55	1.073	1.017		All Grain	157
Doppelbanger	30 gal	9.55%	24.21	1.097	1.024		All Grain	62
DOPPLEBOCK - FOLLY	150 L	7.91%	31.63	1.083	1.022		All Grain	131
Collaborator Dopplebock - Wayward collab	408 gal	7.12%	40.9	1.072	1.018		All Grain	222

Fermentables Used In Doppelbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	151		Grain	specialty malt	10°L	33	48%	1% - 100%
German - Pilsner	91	German	Grain	base malt	1.6°L	38	36%	10% - 93%
Munich Dark 20L	84		Grain	specialty malt	20°L	34	35%	1% - 100%
German - Melanoidin	70	German	Grain	roasted malt	25°L	37	5%	0% - 18%
German - CaraMunich III	61	German	Grain	crystal malt	57°L	34	7%	1% - 20%
German - Vienna	50	German	Grain	base malt	4°L	37	30%	3% - 77%
American - Pilsner	47	American	Grain	base malt	1.8°L	37	39%	5% - 94%
Munich	44		Grain	specialty malt	6°L	37	50%	8% - 100%
US - Pale 2-Row	37	US	Grain	base malt	1.8°L	37	42%	6% - 83%
German - CaraMunich II	37	German	Grain	crystal malt	46°L	34	7%	2% - 15%

Hops Used In Doppelbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	87	3.75	52%	7% - 100%
Tettnanger	57	4.5	47%	11% - 100%
Saaz	51	3.5	50%	9% - 100%
Perle	51	8.2	54%	9% - 100%
Hallertau Hersbrucker	51	4	50%	13% - 100%
Magnum	49	15	59%	7% - 100%
Northern Brewer	27	7.8	52%	14% - 100%
Domestic Hallertau	24	3.9	50%	13% - 100%
Hallertau Tradition (Germany)	18	5	52%	14% - 100%
Styrian Goldings	13	5.5	51%	13% - 100%

Steeping Grains Used In Doppelbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - CaraMunich II	4	German	Grain	crystal malt	46°L	34	51%	25% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	27%	13% - 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%
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	83	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - German Bock Lager Yeast WLP833	49	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
Wyeast - Bavarian Lager 2206	38	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	25	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - Munich Lager 2308	20	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
White Labs - German Lager Yeast WLP830	18	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Omega Yeast Labs - Lutra Kveik OYL-071	12	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Imperial Yeast - L17 Harvest	11	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
Fermentis - Saflager - Swiss Lager Yeast S-189	11	Fermentis / Safale	Lagers	.105	High	84%	48°F	72°F
Wyeast - Bohemian Lager 2124	9	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F

Other Ingredients Used In Doppelbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	74	Water Agt	Mash	20%	0% - 100%
Whirlfloc	48	Water Agt	Mash	67%	0% - 100%
Epsom Salt	43	Water Agt	Mash	6%	0% - 32%
Calcium Chloride (dihydrate)	39	Water Agt	Mash	17%	0% - 71%
Lactic acid	31	Water Agt	Mash	78%	0% - 100%
Baking Soda	23	Water Agt	Mash	13%	0% - 53%
Irish Moss	23	Fining	Boil	63%	8% - 100%
Calcium Chloride (anhydrous)	21	Water Agt	Mash	18%	0% - 67%
Chalk	20	Water Agt	Mash	17%	0% - 67%
Wyeast - Beer Nutrient	16	Water Agt	Boil	35%	0% - 100%

Photos