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Beer Style: Doppelbock  (5C)
Recipe Type: all-grain
Yield: 5 US gallons



I've had great luck with this one. This is one of those brews that gets better with age. It is also best cold lagered for 3+ months (if you can stand it). You also want to be sure to pitch tuns of yeast (i.e. use at least a 1 qt. starter, preferably 2 qts.)


  • 10 pounds 2 row malt
  • 3 pounds munich malt
  • 1/2 pound toasted malt
  • 1/2 pound chocolate malt
  • 1/4 pound roasted barley
  • 1/4 pound black patent malt
  • 1/2 crystal malt 90L
  • 4 ounces Tettenger boiling hops (60 min)
  • 1/2 ounce Tettenger finishing hops (10 min)
  • Yeast Labs Bavarian Lager Yeast

Beer Profile

Original Gravity: 1084
Final Gravity: 1020
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).

Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.