German Double Bock - Beer Recipe

Starting at: $54.19

Original Gravity: 1.0851 Final Gravity: 1.0213 Alcohol by Volume: 8.363%

This lager has a strong malt sweetness caramel notes in the nose and rich caramel on the pallet. The hops are mostly there for a little bit of balance. The rich sweetness hides this very strong alcohol content and gives the beer a nutty note. As in most beers that are this big so some aging is recommended to let the flavor merge. Fashioned after Paulener Salvatore.


6.6 lbs. Gold Liquid Malt Extract

1/2 lb. Munich Dark Grain (cracked)

1/4 lb. Chocolate Grain (cracked)

1 lb. German Dark Crystal (cracked)

3.3 lbs. Gold Liquid Malt Extract

1 lb. Light Dry Malt Extract

2 oz. Hallertauer Hops

1 pkg. Wyeast Liquid Yeast - White Labs WLP820 Oktoberfest Lager Yeast

4 oz. Crown Caps (approx. 55 caps)

5 oz. Priming Sugar (approx. 3/4 cup)



Place grains into 1 gallon of cold water. Heat to 160oF. Remove from heat. Cover and allow to sit for 60 minutes. Sparge with 1 gallon of 170oF water and return the liquid to brew pot. Add 6.6 lbs. Glod Malt Extract and 2 oz. hops. Return the pot to heat and boil form 50 minutes. Remove from heat and add 3.3 lbs. Gold Liquid Malt Extract and 1 lb. Dry Malt Extract. Return pot to heat and boil for 10 minutes. Strain into 3 gallons cold water and pitch yeast when cooled to 80oF or below.

Yields 5 gallons.


Lagering Instructions:


Ferment four days at 58oF

Drop temperature to 48oF for 10 days

Rack and continue at 48oF for 25 days

Drop temperature to 35oF and let sit 7 days

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This recipe contains Liquid Yeast. You may want to include an

Ice Pack

Please remove the Caps and Corn Sugar from this recipe

In the rare event we are out of the yeast for with this recipe,

Alternate Yeast Options

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  • Model: R25

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