Doppelbock is a robust German lager characterised by its deep amber to dark brown hue and intensely malty, caramel and toasty flavours that often evoke hints of dark chocolate or nuts. Traditionally brewed as a stronger version of the bock, it offers a full-bodied, smooth finish with a relatively higher alcohol content, making it a great choice as we move into winter.
This recipe includes the malts and hops to brew this beer, and yeast if selected. You will need to have the necessary equipment for all-grain brewing.
We recommend two yeast packs for this brew. Diamond yeast was unused in the original recipe.
Batch size: 21L (in fermenter)
OG: 1.079 (approx.)
FG: 1.016
IBU: 23
EBC: 35 (light yellow)
ABV: 8.3% (approx.)
Ingredients
Note: substitutes will be made where specific malts or hops are not readily available.
Munich Malt
German Pilsner Malt
Vienna Malt
Caramunich III Malt
Melanoidin Malt
Carafa II Malt
Hallertau Mit. Hops
Yeast, depending on your selection
