Doppelbock (literally “double bock”) is a stronger and usually darker version of the Bavarian Bockbier. It is exceptionally malty, with very little bitterness. Standard Doppelbocks may have as much as 7% alcohol by volume.
5 Gallon yield, malt extract recipe
4# Pale LME
5# Wheat LME
1 lb. Munich
12 oz. Caramel 120L
4 oz. Chocolate
1 oz Perle @ 5–6 %AA (Bittering)
1 oz Liberty @ 5%AA (Flavor)
1 oz Hallertau @4.4%AA (Aroma)
German Bock Lager Yeast (WLP833)
Heat 2-3 gallons of water to 160 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Perle hops. When there are 30 minutes remaining on the timer, add the Liberty hops. When there are 15 minutes remaining on the timer add the Hallertau. After boiling, cool to 80 degrees or less and top up with water to 5 gallons before pitching the yeast. Aerate well and ferment at 48-55 degrees Fahrenheit.
O.G. = 1.077
F.G. = 1.020
ABV = ~7.3%