Doppelbock Recipe

Looking to brew a beer with a rich maltiness and a higher alcohol content? Then look no further than this Doppelbock recipe! Originally brewed by monks more than 200 years ago as a substitute for solid food during times of fasting, Doppelbock is a robust beer that is perfect for sipping on a cold evening. With its complex flavors and high ABV, this beer is sure to satisfy even the most discerning of palates.


Stronger and maltier than Traditional Bock (see p100), this beer was first brewed by monks more than 200 years ago and served as "liquid bread" during times of fasting.
Prep Time1 hour
Cook Time1 hour 10 minutes
Total Time42 days 2 hours 10 minutes
Course: Beer
Cuisine: Larger
Servings: 40 pints
Calories: 261kcal
Author: Dan Smullen


  • 1 Large pot for boiling
  • 1 Mash tun or large kettle with a false bottom
  • 1 Thermometer
  • 1 Fermentation vessel (such as a carboy or bucket)
  • 1 Airlock
  • 1 Bottles or keg for conditioning and serving


For the Mash – Liquor 18.9 Litres (33 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)

  • 6 lb Pilsner malt Quantity 2.8 kg
  • 9 lb Munich malt Quantity 4.2 kg
  • 10 oz Caramunich II Quantity 286 g
  • 4 oz Carafa special Il malt Quantity 114 g

For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins

  • 2/3 oz (Hops) Perle 8% When to add – At start of boil (IBU 14.4)
  • 2/3 oz (Hops) Tettnang 4.5% When to add – For last 30 mins of boil (IBU 6.0)
  • 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – X – Conditioning X weeks at X

  • 1 Wyeast 2124 Bohemian Lager yeast


  • Heat 18.9 liters (33 pints) of water in a large pot to 65°C (149°F).
  • Add the 6 pounds of Pilsner malt, 9 pounds of Munich malt, 10 ounces of Caramunich II, and 4 ounces of Carafa special Il malt to the mash tun or large kettle with a false bottom.
  • Add the heated water to the mash tun and stir well to combine.
  • Allow the mash to rest for 1 hour.
  • After the mash has rested, drain the liquid from the mash tun into the large pot and sparge the grains with 27 liters (47.5 pints) of water heated to 77°C (170°F).
  • Bring the liquid to a boil and add 2/3 ounce of Perle hops.
  • Boil for 45 minutes, then add 2/3 ounce of Tettnang hops and 1 teaspoon of Protofloc.
  • Boil for an additional 15 minutes, then turn off the heat and cool the liquid to 10°C (50°F).
  • Transfer the liquid to the fermentation vessel and add the Wyeast 2124 Bohemian Lager yeast.
  • Seal the fermentation vessel with an airlock and allow the beer to ferment for 42 days at a temperature of 10°C (50°F).
  • After the 42-day fermentation period, transfer the beer to bottles or a keg for conditioning and serving.
  • Condition the beer for at least 7 weeks at a temperature of 5°C (41°F) before serving.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)7 Weeks7.3%20.7 IBU31.8 EBC

Rich and Complex Flavor Profile

This Doppelbock recipe combines a variety of malts, including Pilsner and Munich, to create a full-bodied beer with a rich and complex flavor profile. The addition of specialty malts, such as Caramunich II and Carafa special Il, adds depth and complexity to the beer.

Subtle Bitterness

While this beer is malt-forward, the addition of Perle and Tettnang hops provides a subtle bitterness that balances out the sweetness of the malt. The hops are added at different times during the boil to achieve the desired bitterness and flavor profile.

Crisp Finish

The Bohemian Lager yeast used in this recipe ferments at a lower temperature, resulting in a clean and crisp finish. This yeast strain is known for producing smooth and well-balanced beers, making it a great choice for a Doppelbock.

Higher ABV

With an estimated ABV of 7.3%, this Doppelbock is not for the faint of heart. However, the higher alcohol content contributes to the beer’s rich and warming character, making it the perfect choice for sipping on a cold evening.

Overall, this Doppelbock recipe is a great choice for beer enthusiasts who enjoy complex, malt-forward beers with a warming character and a clean finish. With its unique flavor profile and higher alcohol content, this beer is sure to impress even the most discerning of palates.

FAQ on Making this Doppelbock Recipe

What type of yeast should be used in this Doppelbock recipe?

Wyeast 2124 Bohemian Lager yeast is recommended for this recipe.

How long should the beer be fermented before conditioning?

The beer should be fermented for 7 weeks before conditioning.

What is the estimated ABV of this beer?

The estimated ABV of this beer is 7.3%.

How much hops should be used in this recipe?

2/3 oz of Perle hops and 2/3 oz of Tettnang hops are used in this recipe.

What is the mash time and temperature for this recipe?

The mash time is 1 hour and the temperature is 65°C (149°F).

How many pints of beer does this recipe make?

This recipe makes 40 pints of beer.

What is the color rating of this beer?

The color rating of this beer is 31.8 EBC.

What is the bitterness rating of this beer?

The bitterness rating of this beer is 20.7 IBU.

Can this recipe be adapted for a different yeast strain?

Yes, other lager yeast strains can be used in this recipe.

Is it necessary to use a lagering process for this beer?

Yes, a lagering process is necessary for this beer to achieve the desired flavor profile.

Can this recipe be scaled up or down to make a larger or smaller batch?

Yes, this recipe can be scaled up or down to make a larger or smaller batch.

What food pairings would complement the flavors of this Doppelbock?

This beer pairs well with hearty, savory dishes such as stews, roasts, and grilled meats.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.