Weyermann® Almanac Beer Recipe of the Month: Doppelbock:

Doppelbock: As any craft brewer knows, you can “double” or “imperialise” almost any beer style. Similarly, Doppelbock is a stronger, “imperialised” version of the already bold Bockbier.

Although doppel means “double” in German, this isn’t meant literally. Just as a Double IPA isn’t exactly twice the ABV or bitterness of a standard IPA, a Doppelbock isn’t simply a doubled Bockbier.

Typically, a Bockbier starts at around 16 °P (1.064) and reaches about 6% ABV. By comparison, a standard Doppelbock might begin at 20 °P (1.080), often hitting 9% ABV or higher.

Over time, some craft brewers have pushed the limits even further. As a result, you’ll occasionally see “Triplebocks”—a concept unknown in traditional German brewing but embraced elsewhere.

However, several physical factors cap the strength of Bockbiers. Chief among them is mash tun geometry—specifically, the height-to-width ratio. This limits how much grist you can use without overflowing, as well as the yield of high-gravity wort. Furthermore, yeast must be able to ferment those high sugar levels.

At the most extreme end of the spectrum lies Eisbock. This style is made by freeze-distilling a Doppelbock and removing ice crystals. Consequently, the final beer can easily exceed 12.5% ABV.

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