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



Based on a recipe from "Country Wines", Pittsburgh, PA.


  • 8 lbs Heidelberg Bavarian Bock Malt Dark
  • 1 lb M&F dry light
  • 1/4 lb Chocolate Malt, crushed
  • 1/8 lb Black Roasted Barley, crushed
  • 1/2 lb German light crystal, crushed
  • 2 ozs, Fresh Bullion Hops
  • 1/2 oz Fresh Chinnok Hops
  • 1 oz Fresh Perl Hops
  • 1/2 oz Compressed Kent Goldings Hops
  • 1 tsp Irish Moss
  • 1 1/2 inches licorice, crushed
  • 2 pkgs Whitbred Ale yeast

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.011
Alcohol by Vol: 5.5%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Crush all grains, place in muslin bag in 6 qts water. Bring to a boil. Remove grains in bag and add all malts. Boil 20 minutes. Add Bullion Hops. Boil 30 minutes. Add Chinook Hops, Licorice, Irish Moss. Boil 15 minutes. Add 1/4 oz Perl hops. Boil 10 minutes. Add 1/4 oz Perl hops. Boil 5 minutes. Chill wort and sparge into primary fermenter. Add water to 5 1/2 gals. Dry hop 1/2 oz Kent Goldings in muslin bag. Pitch yeast.

Rack to secondary, removing hops after fermentation slows. Bottle with 1 1/4 cup M&F dry malt for priming.