- ABV: 9.4%
- IBU: 20
- SRM: 22
- A double-wheat beer that would provide a vehicle for a fun,
- unique peanut butter-flavored ale. Refined malts mashed up with
- some earthy noble hops added to provide a full bodied, sweet, smooth
- but strong beer that is round and low on bitterness.
- This is a terrific seasonal beer that can complement many foods and settings.
Recipe Goals: To create a double-wheat beer that would provide a vehicle for a fun, unique peanut butter-flavored ale. To use a refined malt mash up and some earthy noble hops to provide a full bodied, sweet, smooth but strong beer that is round and low on bitterness. This is a terrific seasonal beer that can compliment many snacks and settings.
Background: A strong, rich, and very malty German lager that can have both pale and dark variants – this version is dark brown. Richly-developed, deeper malt flavor. This style has no upper limit for alcohol and bitterness, this beer is high on the former, low on the latter. A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock.
Tasting Notes: Very strong maltiness with some toasty and light caramel aroma. Light noble hop aroma, moderately low malt derived dark fruit character with a very slight chocolate-like aroma present in darker but no roasted or burned aromatics. Moderate alcohol aroma may be present. Dark brown in color. Large, creamy, persistent head, noticeable legs. Very rich and malty flavor. Darker versions will have significant Maillard products and often some toasty flavors. Hop bitterness allows malt to dominate the flavor. Medium-full body. Moderate carbonation. Very smooth without harshness. A light alcohol warmth may be noted.
History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Ingredients: Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.
Food Pair: Big intense dishes roasted or grilled like roast beef, lamb, venison. This beer style lends a sweet contrast to the tanginess of aged Gouda while bringing out flavors of almond and pecan in both.
Brisket or Pork with Spicy BBQ Sauce. The caramel sweetness of Doppelbock amps up the flavor of the meat while adding a smooth edge to the smoky flavors. The beer’s rich, malty body helps to calm the spicy heat.
Vital Statistics: BJCP Strong European Beer (9A) Dark or Pale. With Eisbock, Baltic Porter
For Style ABV: 7.0 – 10.0% IBUs: 16 – 26 SRM: 6 – 25
Red Lion Alesmiths version. ABV: 6.9% IBU: 19 SRM: 5
ABV is Alcohol By Volume. Listed as a percentage volume. Average commercial beer ABV = 4.2%
IBU is International Bitterness Units. Measures bittering chemicals ranges from 0-120, but most beers are from 15-80.
SRM is Standard Reference Method. Measure of color. Scale of 0-40. From yellow, to amber/gold, to brown, to black.
Commercial Examples: Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian, Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock