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This recipe from Josh Weikert’s Make Your Best series leans into Munich malt for a rich yet smooth foundation, for a doppelbock that drinks much more easily than its strength.
Photo: Matt Graves
If you find the malty flavors here too restrained for your tastes, consider adding some higher-Lovibond crystal or melanoidin malt. However, I encourage you to try it this way at least once—see what Munich can do, virtually all on its own. I think you’ll be glad you did.
For much more about brewing a dangerously drinkable doppelbock, see Make Your Best Doppelbock as well as Quaffle-Bock: Brewing a More “Süffig” Doppelbock with Urban Chestnut.
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