Ingredients with Measurements:
- 10 lbs Munich malt
- 1 lb CaraMunich malt
- 1 lb melanoidin malt
- 1 oz Hallertau hops (60 minutes)
- 1 oz Tettnang hops (30 minutes)
- 1 oz Tettnang hops (5 minutes)
- 2 packs of Wyeast 2206 Bavarian Lager yeast
- 5 gallons of water
- 1 tsp Irish moss
- 1 cup corn sugar
Special equipment needed:
- Mash tun
- Large brew kettle
- Fermenting vessel
- Airlock
- Thermometer
- Hydrometer
- Bottling equipment
Step-by-step instructions:
1. Heat 5 gallons of water in a large brew kettle to 165°F.
2. Add the Munich malt, CaraMunich malt, and melanoidin malt to the mash tun and pour the hot water over the grains.
3. Stir the grains and water together until the temperature reaches 152°F.
4. Let the mash sit for 60 minutes, stirring occasionally.
5. After 60 minutes, drain the wort from the mash tun into the brew kettle.
6. Bring the wort to a boil and add the Hallertau hops.
7. Boil for 30 minutes and then add the Tettnang hops.
8. Boil for another 25 minutes and then add the Irish moss.
9. Boil for another 5 minutes and then add the final addition of Tettnang hops.
10. Turn off the heat and let the wort cool to 70°F.
11. Transfer the wort to a fermenting vessel and add the yeast.
12. Seal the fermenting vessel with an airlock and let it ferment for 2 weeks at 50°F.
13. After 2 weeks, transfer the beer to a bottling bucket and add the corn sugar.
14. Bottle the beer and let it condition for 2 weeks at room temperature.
15. Chill the beer and serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 50°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 200
- Carbohydrates: 20g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- Munich malt can be substituted with Vienna malt
- CaraMunich malt can be substituted with Crystal 60 malt
- Melanoidin malt can be substituted with Victory malt
- Hallertau hops can be substituted with Saaz hops
- Tettnang hops can be substituted with Spalt hops
- Wyeast 2206 Bavarian Lager yeast can be substituted with White Labs WLP838 Southern German Lager yeast
Variations:
- Add 1 lb of honey for a honey Doppelbock
- Add 1 lb of chocolate malt for a chocolate Doppelbock
- Add 1 lb of smoked malt for a smoked Doppelbock
Tips and tricks:
- Use a pH meter to ensure the mash pH is between 5.2-5.5
- Oxygenate the wort before adding the yeast
- Use a secondary fermenter for a cleaner beer
Storage instructions:
- Store the beer in a cool, dark place
- Can be stored for up to 6 months
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve in a traditional German beer stein
- Garnish with a sprig of fresh rosemary
Garnishes:
- Fresh rosemary
Pairings:
- Roasted meats
- Dark chocolate
- Strong cheeses
Suggested side dishes:
- Soft pretzels
- German potato salad
- Sauerkraut
Troubleshooting advice:
- If the beer is too sweet, let it ferment for a few more days
- If the beer is too bitter, reduce the amount of hops used
Food safety advice:
- Sanitize all equipment before use
- Use a food-grade thermometer to ensure proper temperatures are reached
Food history:
- Doppelbock originated in Munich, Germany in the 17th century
- It was traditionally brewed by monks for sustenance during fasting periods
Flavor profiles:
- Rich, malty flavor with notes of caramel and toffee
- Low bitterness with a smooth finish
- High alcohol content (8-12%)
Serving suggestions:
- Serve at 50-55°F
- Pour slowly to avoid disturbing the yeast sediment
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Region: German