German Doppelbock All-Grain Recipe Kit – 5 Gallons

German Doppelbock All-Grain Recipe Kit – Rich, Malty Lager Tradition

Classic Strong German Lager for Long Evenings

Brew a traditional German Doppelbock built on a deep Munich malt backbone, smooth bitterness, and a clean lager finish. This all-grain recipe kit is designed for a 5.5 gallon batch into the fermenter, targeting a rich, complex 7.5% ABV lager with layered toast, bread crust, dark caramel, and just enough noble hop character to keep it balanced.

Style Profile

• Style: Doppelbock (German Strong Lager)
• Batch Size: 5.5 gallons into the fermenter
• Estimated Original Gravity (OG): 1.075
• Estimated Final Gravity (FG): 1.019
• Estimated ABV: 7.5% ABV
• Bitterness: ~17 IBUs
• Color: ~14 SRM – deep amber to light mahogany
• Boil Time: 60 minutes

What’s Inside the Kit

• Grain bill (15 lb 2 oz total):
  • 10 lb Munich I malt,
  • 4 lb Pilsner malt
  • 1 lb Caramunich III
  • 2 oz Carafa I for color depth and a touch of roast smoothness.
• Hop additions: Clean bittering from Magnum and classic noble character from Hallertauer Mittelfrüh for a smooth, low-hop profile that lets the malt shine.
• Target batch size: Formulated for a 5.5 gallon batch into the fermenter with a typical homebrew efficiency around 75%.
• Yeast: Omega OYL-111 German Bock for authentic Doppelbock character.

Mash & Boil Recommendations

• Mash schedule: Single infusion mash at 152°F (67°C) for 60 minutes to create a medium-bodied, malt-forward lager with plenty of richness.
• Boil: 60-minute vigorous boil to drive off DMS precursors and develop deeper malt complexity.
• Finings & yeast nutrient: Add Whirlfloc (or Irish moss) and yeast nutrient with 10 minutes left in the boil to promote clear wort and a strong, healthy fermentation.

Fermentation & Lagering Tips

• Primary fermentation: Ferment cool with a lager strain, ideally in the 50°F – 52°F (10°C – 11°C) range until gravity is close to terminal.
• Diacetyl rest: Raise to ~60°F – 62°F (15°C – 17°C) for 2–3 days to clean up diacetyl and fermentation byproducts.
• Lagering: Slowly lower the temperature and lager cold around 34°F – 36°F (1°C – 2°C) for 4–8 weeks for a smooth, refined Doppelbock.

Perfect For

• Malt lovers: Brewers who want a deep, layered malt profile with bread crust, toast, and dark caramel notes.
• Cold-weather sipping: Ideal as a winter or holiday lager to share with friends or enjoy by the fire.
• Competitions & club nights: A classic BJCP Doppelbock base that can be tuned and refined for medals and score sheets.

If you are comfortable with temperature control and lager fermentation, this German Doppelbock all-grain recipe kit is a rewarding project that delivers a big, smooth, malt-forward lager worthy of sharing—and cellaring.