Doppelbock (2025)
German Bock Lager
Doppelbock is back! 2025 edition of a classic (and probably my favorite beer style)
Ingredients
Malts
8 lbs Vienna Malt
12 lb Munich Malt
1 lb Melanoiden Malt
0.5 lb Caravienna Malt
0.5 lb Aromatic Malt
0.25 lb Carafa II Malt
Hops
3.5 oz Mt. Hood hops (5.2% AA)
Yeast
1 yeast cake German Bock Lager Yeast - from Herbstbock 2025
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 7 gallons of strike water to 164°F
3. Add 7 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 152°F
5. Steep grains for 75 minutes
6. While steeping grains, heat 3 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.5 gallons is reached
8. Begin boil and wait for hot break
9. At 0 minutes, add 7 drops of FermCap to reduce foaming
10. At 0 minutes, add 1.5 oz Mt. Hood hops
11. At 65 minutes, add 1.0 oz Mt. Hood hops
12. At 65 minutes, add 1 tablet Whirlfloc
13. At 65 minutes, add 0.5 tsp of yeast nutrient
14. At 75 minutes, chil the wort to 68°F
15. Aerate wort with pure Oxygen for 1 minute
16. Move wort to primary fermenter
17. Pitch yeast
18. Ferment at 52°F for 7 days
19. Ferment at 63°F for 4 days (Diacetyl Rest)
20. Ferment at 52°F for 4 days
21. Lower temp by -4°F daily to reach 34°F over 7 days
22. Condition at 34°F for 14 days
23. Move to keg and carbonate
Yeast Starter
1. Use yeast cake from previous beer