BJCP Comparable Category: 9A - Dopplebock
This is the description of how the German-Style Doppelbock style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the German-Style Doppelbock beer style.
- Body: Full
- Malt Flavors & Aromas: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
- Hop Flavors & Aromas: Hop aroma is absent. Hop ﬂavor is low.
- Fermentation Characteristics: Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
- Common 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.
- Commercial Examples: Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Plank Bavarian Heller Doppelbock, Spaten Optimator, Tröegs Troegenator
Brewing Properties of German-Style Doppelbock
The functional properties of brewing German-Style Doppelbock beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|6.6 - 7.9%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|17 - 27 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–12 - 30 SRM
(24 - 59 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.074 - 1.080|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.014 - 1.020|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.