Doppelbock, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.086  FG = 1.020
IBU = 20  SRM = 20  ABV = 8.7%

Ingredients

3.8 lbs. (1.7 kg) continental Pilsner malt
13 lbs. (5.9 kg) Weyermann Munich Malt Type I 
1.8 lbs. (0.8 kg) Weyermann CaraMunich^® III malt
5.2 AAU Hallertau hops (60 min.) (1.3 oz./37 g at 4% alpha acids)
1 AAU Hallertau hops (30 min.) (0.25 oz./7 g at 4% alpha acids)
White Labs WLP833 (German Bock Lager), Wyeast 2206 (Bavarian Lager), or SafLager S-23
¾ cup corn sugar (if priming)

Step by Step

I currently use all Weyermann malts for my German beers. Feel free to substitute any high-quality malt of the same type and color from a different supplier. Hops can be whole or pellets, but for the best beer they should be German varieties grown in Germany.

This beer can be brewed using a single-infusion mash or with a decoction mash. For single infusion, target a mash temperature of 155 °F (68 °C) and hold until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.066.

The total wort boil time is 90 minutes. If you decide to decoct the mash, you can reduce the wort boil time to 60 minutes, if you wish. If you are off of your target gravity, you can boil to increase the gravity or add water before adding the hops. Add hops at times indicated and Irish moss or other kettle finings with 15 minutes left in the boil. 

Follow the fermentation guidance in the article. With healthy yeast, fermentation should be fully complete in about 7–10 days, but don’t rush it. Cold-fermented lagers take longer to ferment than ales. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43–46 °F (6–8 °C).

Doppelbock, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.086  FG = 1.020
IBU = 20  SRM = 20  ABV = 8.7%

Ingredients

8.7 lbs. (3.9 kg) Munich dried malt extract
1.8 lbs. (0.8 kg) Weyermann CaraMunich^® III malt
5.2 AAU Hallertau hops (60 min.) (1.3 oz./37 g at 4% alpha acids)
1 AAU Hallertau hops (30 min.) (0.25 oz./7 g at 4% alpha acids)
White Labs WLP833 (German Bock Lager), Wyeast 2206 (Bavarian Lager), or SafLager S-23
¾ cup corn sugar (if priming)

Step by Step

I have used several Munich blend extracts and most do an admirable job of brewing bockbier. Always choose the freshest extract that fits the beer style instead of focusing on the brand name. 

Steep the grains in a bag as you bring 5 gallons (19 L) of water up to 170 °F (77 °C). Remove grains and then stir in the malt extract and add enough water to make a pre-boil volume of 5.9 gallons (22.3 L). Stir thoroughly to help dissolve the extract and bring to a boil for 60 minutes. Add hops at times indicated and Irish moss or other kettle finings with 15 minutes left in the boil. 

Follow the fermentation guidance in the article. With healthy yeast, fermentation should be fully complete in about 7–10 days, but don’t rush it. Cold-fermented lagers take longer to ferment than ales. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43–46 °F (6–8 °C).