The Brewer

Doppelbock: Liquid Bread

Doppelbock: The Fasting Beer

Originating with the Paulaner monks in Munich, Doppelbock (“Double Bock”) was brewed to sustain them during the 40-day Lenten fast. They called it “Liquid Bread” (Flüssiges Brot).

It is a massive, dark, malty lager. It should taste like toasted bread, caramel, dark fruit, and chocolate, but with a clean lager finish that prevents it from being cloying.

The Guidelines (BJCP 9A)

  • Original Gravity (OG): 1.072 – 1.112
  • Final Gravity (FG): 1.016 – 1.024
  • ABV: 7.0% – 10.0%
  • IBU: 16 – 25 (Low)
  • Color: Deep Gold to Dark Brown (most are dark).

The Maillard Reaction: Creating Flavor

The key to a Doppelbock is Melanoidins. These are flavor compounds created when sugar and amino acids are heated together (the same reaction that browns a steak or a loaf of bread).

How to get them:

  1. Decoction Mashing: The traditional method. Boiling part of the thick mash creates intense malt depth.
  2. Long Boil: A 90 to 120-minute boil concentrates the wort and caramelizes the sugars.
  3. Melanoidin Malt: A cheat code for homebrewers. Using 5-10% Melanoidin malt simulates the flavor of a decoction mash.

Grain Bill

  • Munich Malt (60-80%): Use Munich I (Light) or Munich II (Dark). This is the backbone.
  • Pilsner Malt (10-20%): Provides enzymes for conversion.
  • Caramunich (5-10%): For caramel sweetness and dark fruit notes (raisin/plum).
  • Carafa Special (1-2%): Just a touch for deep brown color, but use de-husked to avoid roast bitterness.

Hops

Doppelbock is not hoppy.

  • Variety: Hallertauer or Tettnang.
  • Usage: A single charge at 60 minutes to provide just enough bitterness to keep the beer from being syrup.

Yeast & Fermentation

You need a clean, alcohol-tolerant lager strain.

  • WLP833 (German Bock): The “Ayinger” strain. It emphasizes malt character beautifully.
  • Wyeast 2206 (Bavarian Lager): Reliable and clean.

The Schedule

  1. Pitch Cold: 50°F (10°C). Massive starter required (400 billion cells).
  2. Diacetyl Rest: Crucial. Raise to 62°F (17°C) at the end of fermentation.
  3. Lager: Cold condition at 32°F (0°C) for at least 8 to 12 weeks. This beer needs time to mellow the alcohol.

Summary Recipe: “Monk’s Fast”

  • Grains:
    • 10 lbs Munich II
    • 5 lbs Pilsner
    • 1 lb Caramunich III
    • 4 oz Carafa Special II
  • Mash: Double Decoction (or single infusion at 156°F for body).
  • Hops: Hallertauer to 20 IBU (60 min).
  • Yeast: WLP833.
  • Boil: 90 minutes.

Doppelbock is a beer to be sipped slowly by the fire. It is rich, warming, and historically significant.