Taking a step back in history, this timelessly classic style has been a staple since Munich Monks first brewed doppelbock to be consumed as "liquid bread" to nourish them during long fasting periods. You will find deep, rich, and toasty malt character in your glass with only mere notes of bitterness to balance the intense maltiness of this recipe. Northernator pours with a deep golden color with glints of ruby red and sips with a prominent body offering a smooth finish and tantalizing creaminess. Doppelbock may well just be the GOAT of German lagers.
- Style: German Lager
- Fermentation Range: 49-56° F
- Original Gravity: 1.090
- SRM: 15
- IBU: 24
- ABV: 9%
- Aroma: Strong malt aromas with notes of toast and faint caramel. Low to medium sweet alcohol wafts. No hop aroma.
- Appearance: Rich, deep golden hue with hints of ruby red. Off-white khaki colored persistent foam head.
- Flavor: Clean lager profile supporting deep, rich malt flavors with a touch of sweet caramel in the background. Medium low bitterness.
- Mouthfeel: Medium-full body with a smooth finish. Low alcohol warmth.
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|Total Time to Make||8 weeks|
|Beer Style||Lager, Doppelbock|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Notes from Brad, Northern Brewer Head Brewer:
”Perhaps the most kick-ass lager in the German brewing arsenal, Doppelbock is in a class of its own. Malty, boozy, warming, and incredibly flavorful characteristics should cement this distinction. Doppelbock was originally brewed centuries ago by Monks in Munich to help sustain caloric intake over long periods of fasting, generally during Lent. Huge amounts of flavorful base malt and a dash of Caramunich III gives this recipe its malty, toasty, and full-bodied character. In German tradition, this beer is bittered with traditional noble hops to just a high enough degree to serve as a balance against the intense malt-driven flavor profile.
Malts and hops aside, what really makes this beer so enjoyable is its super clean lager fermentation profile. Yes, this is a big beer and will require a very large pitch of healthy yeast. It is recommended to make a yeast starter before pitching for best results. With an original gravity of 1.090, try to target a pitch of approximately 800 billion cells. I have found it best to start the fermentation at a relatively low temperature of about 47F and then gently let the temperature rise to the low 50s once fermentation is evident. Be sure to allow this recipe to ferment for 3-4 weeks before raising the temperature for a thorough (5-7 day) diacetyl rest. As always, use a hydrometer to ensure the beer has attenuated to final gravity before proceeding with the lagering step. Since the specific yeast strain paired with this recipe is not awfully flocculent (aka “powdery”) a long lagering period will do wonders to help the beer naturally clear on its own. Expect about 8 weeks overall to produce this beer before packaging. Pour a pint and imagine living in Munich centuries ago, just as Doppelbock did, and still does.”