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Doppelbock - All Grain Beer Brewing Kit (5 Gallons)

Doppelbock - All Grain Beer Brewing Kit (5 Gallons)

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Pre-Milled: 
Description

We are in general agreement in the shop, this is the recipe for the best Bock we have ever tasted. The secret to great Bock is to use high percentages of Munich malt, if decoction brewing is not an option. With over 17lbs of grain included, this recipe would normally overflow your standard mash tun. Due to this, we've included two pounds of extract to make it possible to reach the 1.090+ OG!

  • Makes 5 gallons
  • Estimated Original Gravity:1.091-94
  • SRM (Color Range): 16
  • IBUs: 18-21
  • Estimated Alcohol Percentage: 9.1%

 


 

Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
 
ABV %9.1
IBU19
SRM16
Beer StyleLager
Ready to Drink Within8+ Weeks
Alcohol ContentVery High (9%+)
BitternessLow (10-25ibu)
Fermentation Temp Range46-54
Brewing MethodAll Grain
Pre-MilledY
Community Q&A

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Browse 3 questions Browse 3 questions and 17 answers
Why did you choose this?
MoreFlavor Store
Looked good
JEROME MORIGNOT on Aug 4, 2021
dopplebocks are my favorite style of beer
timothy s on Jan 15, 2021
Looked good
JEROME MORIGNOT on Aug 4, 2021
Review
David on Feb 26, 2021
dopplebocks are my favorite style of beer
timothy s on Jan 15, 2021
Gift
Marjorie A on Jun 8, 2020
need some beer during lockdown
Andrew Morgan on Apr 14, 2020
Love this beer.
Steve S on Nov 1, 2019
Requested Christmas gift
Carolyn J on Dec 3, 2018
Tried this beer commercially, want to try brewing at home
William J Faller on Mar 22, 2018
Tried and true
Xabriel J Collazo M on Jan 15, 2018
Review
David on Feb 26, 2021
Gift
Marjorie A on Jun 8, 2020
Are hops additions really correct? My current math makes the IBU to be ~40. Northern Brewer 8.5% - 1 oz for 1 hour and Hallertau 4.0% for 30 mins. Is that really correct?
JEROME MORIGNOT on Aug 6, 2021
BEST ANSWER: When I brewed this doppelbock in Feb 2020, l did reduce the Northern Brewer to 0.7 oz (with alpha at 7.1%), but kept the Hallertau at 1 oz (with alpha at 3.2%) and it BeerSmith estimated 21 IBU, which tasted about right. You're right, 40 IBU is too much for this recipe. I also added 8 oz Melanoidin, but it was too much and overdid the maltiness. I did not do a decoction mash so was trying to get that flavor.
At what point in the Brewing process, do you add the 2 pounds of extract. I did after the mash in and before the boil. It did not seem to resolve well?
William J Faller on Mar 26, 2018
BEST ANSWER: I added mine at the same time just before the wort started to boil. No trouble dissolving.
Reviews

5.0 / 5.0
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Rated 5 out of 5
Next level Doppelbock
This turned out to be an amazing beer, one of the best DoppelBocks I’ve ever had! If I were into bottling, I would enter this in a competition. If you are wanting to take this recipe to the next level try this out.

•Step up WLP820 to 740 billion cells.
•Water profile: Amber Full (BeerSmith or Bru’n Water).
•Mash at 154 deg f for 40 mins.
•Pull out 5 liters for decoction, boil for 20 minutes then add back to mash (follow proper decoction methods as to not burn decoction). If main mash was held at 154, temp will be 160 after adding decoction. Side note, if you have the capacity for a larger decoction, I would shoot for 1/3 of the mash. I didn’t so I used the largest pot available in the kitchen.
•Stir in both Crystal malts to mash and raise temp to 169 for 10-15 min mash out.
•Vorlauf and sparge.
•Boil for 90 mins.
•Follow recipe for hop additions, add whirlfloc and yeast nutrients at 10 min left in boil.
•Whirlpool for 20 mins, let settle for 10 mins, chill and rack to primary.
•Reduce wort to 53 deg f, pitch yeast then aerate to 10 PPM.
•Let temp free rise to 55 and hold this temp for primary.
•Optional step. If possible, aerate to 10 ppm once more about 12 hours later (before krausen has started to form) and add Fercap S to wort.
•Continue with primary for 12-14 days. By this time airlock activity should be slow (about 1 bubble every 4-6 seconds). If fermenting in clear vessel, you will notice a small layer of krausen remaining, most of it should have dropped back into the beer by this point.
•Raise temp to 67 deg f for d-rest by increasing 1 degree per hour. Let sit for 6 days. I use a BrewPi Spark 3 controller, so this is as easy as making a profile and clicking a few buttons.
•Cold crash to 33 deg f. Lower temp 1 degree per hour and hold for 5 days. Add gelatin 2-3 days prior to racking to keg.
•Lager for 2 weeks and carb to 2.4 vols.

One last thing, reduce cold side oxidation as much as possible. Try to purge gelatin with CO2 and pressure transfer it to beer. Also shoot for a closed pressure transfer when racking to keg. In the end you will have a wonderfully balanced and clear d-bock that friends and family will rave over!
March 14, 2021
Purchased
10 months ago
Rated 5 out of 5
Worth the wait!
I brewed this one 3 months ago and have been diligent about keeping the temps at the right level. The reward: a delicious, smooth, beautiful Doppelbock. No doubt, I plan to brew this again and again.
March 1, 2017