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Strong European Beer - Doppelbock

BJCP Style Guide

Top 10 Doppelbock Recipes

Title Size ABV IBU OG FG Color Method Views
Bavarian Doppelbock EIP
5.5 gal 7.65% 30.44 1.085 1.026
extract 2833
Pat's celebrator
6.5 gal 8.23% 26.26 1.081 1.019
All Grain 2131
Samichlaus
21 L 14.54% 28.21 1.143 1.033
BIAB 2015
Bock
10.5 gal 7.59% 37.91 1.072 1.014
All Grain 1895
Good Shit
5.5 gal 9.65% 19.88 1.096 1.023
Partial Mash 1840
Appalachian Smoked Bock
13 gal 7.06% 21.6 1.074 1.020
All Grain 1614
Doppelbock
11.5 gal 8.47% 25.75 1.085 1.020
All Grain 1583
Kjeller 5 Julelager 2016
25 L 8.46% 20.97 1.086 1.022
BIAB 1419
Ziegeweizen
6 gal 9.5% 28.91 1.096 1.024
All Grain 1297
Mr. Maltinator
6 gal 8.34% 24.49 1.085 1.021
All Grain 1133

Newest Doppelbock Recipes

Title Size ABV IBU OG FG Color Method Views
Gjeilvold juleøl
60 L 6.13% 21.49 1.062 1.015
All Grain 8
Festivator
2.7 gal 6.8% 29.92 1.073 1.021
BIAB 7
Expiator Doppelbock 12.12
12.6 gal 7.82% 26.79 1.076 1.016
All Grain 14
Collab Bergs
1360 L 9.08% 33.75 1.083 1.014
All Grain 10
ZWARTEBOCK
500 L 7.88% 46.66 1.074 1.014
All Grain 13
Awesome Recipe
5 gal 7.93% 36.77 1.081 1.020
All Grain 15
schneider ave 191
5.5 gal 8.02% 15.91 1.082 1.021
All Grain 12
Allied Forces Doppelbock
5.5 gal 8.08% 36.23 1.083 1.021
All Grain 10
Dunkelweizendoppelbock
2000 L 10.05% 37.34 1.102 1.025
All Grain 20
BB Doppelbock 09062020
6.5 gal 8.37% 17.83 1.074 1.010
All Grain 22

Fermentables Used In Doppelbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Light 65 Grain specialty malt 6°L
37 53% 6% - 100%
German - Pilsner 46 German Grain base malt 1.6°L
38 33% 10% - 88%
German - Melanoidin 40 German Grain roasted malt 25°L
37 5% 1% - 11%
German - CaraMunich III 32 German Grain crystal malt 57°L
34 7% 2% - 17%
Munich - Light 10L 29 Grain specialty malt 10°L
33 39% 4% - 88%
American - Pilsner 25 American Grain base malt 1.8°L
37 42% 15% - 88%
German - Vienna 25 German Grain base malt 4°L
37 31% 3% - 77%
Munich Dark 21 Grain specialty malt 15.5°L
37 33% 2% - 78%
Pale 2-Row 18 Grain base malt 1.8°L
37 40% 6% - 80%
German - Carafa II 16 German Grain roasted malt 425°L
32 2% 1% - 6%

Hops Used In Doppelbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 44 3.75 52% 7% - 100%
Tettnanger 24 4.5 49% 13% - 100%
Hallertau Hersbrucker 24 4 44% 13% - 100%
Perle 23 8.2 48% 9% - 100%
Saaz 23 3.5 50% 9% - 100%
Magnum 18 15 54% 7% - 100%
Domestic Hallertau 15 3.9 47% 13% - 100%
Northern Brewer 11 7.8 51% 14% - 100%
Styrian Goldings 7 5.5 42% 13% - 100%
East Kent Goldings 5 5 49% 7% - 100%

Steeping Grains Used In Doppelbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 35% 20% - 50%
American - Chocolate 2 American Grain roasted malt 350°L
29 23% 13% - 33%

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 27 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Saflager - German Lager Yeast W-34/70 26 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Wyeast - Bavarian Lager 2206 21 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
White Labs - German Lager Yeast WLP830 11 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Munich Lager 2308 10 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Wyeast - Bohemian Lager 2124 8 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - Southern German Lager Yeast WLP838 4 White Labs Lagers Medium Med-High 72% 50°F 55°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 4 White Labs Lagers Med-High Medium 69% 52°F 58°F
Mangrove Jack - Bohemian Lager Yeast M84 4 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Fermentis - Saflager - Swiss Lager Yeast S-189 3 Fermentis / Safale Lagers .105 High 84% 48°F 72°F

Other Ingredients Used In Doppelbock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 20 Fining Boil 82% 8% - 100%
Gypsum 16 Water Agt Boil 22% 0% - 60%
Irish Moss 14 Fining Boil 67% 8% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 32% 0% - 77%
Epsom Salt 7 Water Agt Mash 5% 0% - 19%
Chalk 6 Water Agt Boil 23% 0% - 67%
Lactic acid 5 Water Agt Mash 56% 4% - 100%
Phosphoric acid 4 Water Agt Mash 75% 10% - 100%
Table Salt 3 Water Agt Mash 6% 0% - 17%
Baking Soda 3 Water Agt Mash 18% 0% - 53%

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