How to Brew Double Bock Beer

A doppelbockĀ  is a German style beer that is fermented and conditioned at low temperatures. It is a smooth and warming classic German lager with an intense maltiness. Its colour changes from gold to dark brown, depending upon the period of fermentation. The darker versions of this lager may have a slight roasty aroma due to the reactions between the malt, the boil, and aging. The minimum lagering time when brewing double bock beer is 3 to 8 weeks, but some bocks require longer lagering times as well. Since it requires low temperatures for fermentation, dopplebock is usually brewed in winters.

Prep time: 10 to 15 minutes
Cook time: 2 hours 30 minutes
Fermentation time: 7 weeks
Total time: 7 weeks
Yield: 5 gallons

Gold Liquid Malt Extract: 6.6 lbs
Munich Dark Grain (cracked): 1/2 lb
Chocolate Grain (cracked): 1/4 lb
German Dark Crystal (cracked): 1 lb
Gold Liquid Malt Extract: 3.3 lbs
Light Dry Malt Extract: 1 lb
Hallertauer Hops: 2 oz
1 pkg. Wyeast Liquid Yeast


  • 1

    Put the Munich grains into one gallon of cold water and heat it to 160 degrees Fahrenheit.

  • 2

    Remove the mixture from the heat, and allow it to sit covered for about an hour.

  • 3

    After an hour, sparge the grains with a gallon of hot water (170 degrees Fahrenheit).

  • 4

    Pour the liquid into a brew pot and add 6.6 pounds of Gold Malt Extract to it.

  • 5

    Then, add two ounces of hops to the brew pot and return it to the heat.

  • 6

    Boil the mixture over medium high heat for 45 to 50 minutes.

  • 7

    Remove the pot from the heat and stir in the remaining 3.3 pounds of the Gold Liquid Malt Extract.

  • 8

    Then add one pound of Dry Malt Extract to the mixture, stir well, and return to a boil.

  • 9

    After boiling the mixture for another 10 to 15 minutes, strain the mixture into three gallons of cold water.

  • 10

    Stir in the yeast once the mixture has cooled to 80 degrees Fahrenheit or below.

  • 11

    Ferment this mixture at 58 degrees Fahrenheit for four days, before dropping the temperature to 48 degrees Fahrenheit. Ferment at this temperature for the next 10 days.

  • 12

    Rack the beer and lager it for another 25 days with the temperature set at 48 degrees Fahrenheit.

  • 13

    Then, drop the temperature to 35 degrees Fahrenheit and let the lager sit for 7 days.

  • 14

    Your doppelbock is now ready to consume. However, if you wish to age it even more, feel free to do so.

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