Malty sweetness is dominant but should not be
cloying. Malt character is more is reminiscent of fresh and
lightly toasted Munich-style malt; more so than caramel or
toffee malt character. Some elements of caramel and toffee can
be evident and contribute to complexity, but the predominant
malt character is an expression of toasted barley malt.
Doppelbocks are full-bodied and deep amber to dark brown in
color. Astringency from roast malts is absent. Alcoholic
strength is high and hop rates increase with gravity. Hop
bitterness and flavor should be low and hop aroma absent. Fruity
esters are commonly perceived but at low to moderate levels.
1/2 pound crystal malt
1/2 pound pale malt
1/2 pound chocolate malt
6 pounds dark malt extract
2 pounds light malt extract
5-1/2 ounces Hallertau hops
1 teaspoon Irish moss
Wyeast 2308 Munich lager yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and 4 ounces of the Hallertau hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss and the
rest of the hops.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 47º-52º F for the first 2 weeks then at 57º-62º F for the
remainder of the fermentation - the longer you allow this
beer to ferment, the better it will be.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual - again, the longer you allow this
beer to condition, the better it will be.