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Nightingale DoppleBock

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Nightingale DoppleBock

back to search Back to Search  Style Details 

Beer Style: Doppelbock  (5C)
Recipe Type: extract
Yield: 5 US gallons



This brew is not quite as strong as a traditional dopplebock. However, the resulting beer was none less than excellent. It had a good shot of malt flavor (esp. the chocolate!). The head quite creamy. The hop ping was perfectly balanced. It is the smoothest homebrew I've ever had.


  • 7 pounds, Light Scottish Malt Extract
  • 1 pounds, Dry Dark Malt Extract
  • 1--1/2 pounds, 80L Crystal Malt
  • 6 ounces, Chocolate Malt
  • 2 ounces, Black Patent Malt
  • 8 ounces, Dextrin Malt
  • 1/4 teaspoon, brewing salts
  • 2 ounces, Perle Hops (bittering) alpha=7.6%
  • 1 ounces, Hallertauer Hops (aromatic) alpha=3.9%
  • 1/2 teaspoon, Gypsum
  • 2 packets of Red Star Lager yeast
  • 2/3 cup, corn sugar for priming
  • Water to 5 gallons

Additional Instructions

Primary Ferment: 12 days @ 40--48 degrees
Secondary Ferment: 1 month at 32--40 degrees

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.025
Alcohol by Vol: 4.58%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.




review rating
 Reviewed by Oskar on Thu Jun 16 2016

Thanks for the recipe! Worked really well!

Your original gravity looks quite low, though. I get more like 1.08 (using slightly less malt extract since I'm buying in kg - 3kg = 6.6 lb, which I used rather than 7 lb), giving 7.2% abv. Also, this is right on the edge of bock vs doppelbock. If your beer is 4.88% abv it is really a bock.