Munich Malt Monster Doppelbock

Munich Malt Monster Doppelbock is rated 4.7 out of 5 by 6.
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Lurking in the darkest corners of the Munich Oktoberfest celebration is the Malt Monster. It waits for an unsuspecting reveler to leave their mug unattended and then pounces, quaffing down his favorite sudsy beverage: a mug of dark, malty lusciousness, balanced with a big bite of bright floral hops. He then recedes back into the shadows purring with contentment until the next chance to pounce.

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This recipe has a lot of fermentables. Put your fermenter somewhere safe in case it leaks during fermentation. 

What You Get

2 Oktoberfest Lager Brewing Extract (HME)

2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

2 Packets of BrewMax LME Pale

1 Packet of Saaz Pellet Hops (1oz packet) 

1 Packet of Palisade Pellet Hops

1 Hop Sack

1 Packet of Safale S-04 Dry Ale Yeast

1 Packet of No-Rinse Cleanser

For Fans Of

Troegs Troegenator Double Bock

Thomas Hooker Brewing Liberator Doppelbock

Brew Specs

Flavor: Malty

Original Gravity: 1.084

Final Gravity: 1.018

ABV: 8.9%

SRM: (Color): 28

IBU: (Bitterness): 42


Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Remove the yeast packet from under the lid of the cans of Brewing Extract,(not needed for
this recipe), then place the unopened cans and BrewMax LME's in hot tap water. 

2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess

3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this
to a boil, add in your hop sack, then remove from heat. 

4. Open the cans of Brewing Extract and BrewMax LME's and pour the contents into the hot hop
water in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort. 

5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
this would be approximately 1 gallon of water. 

6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
liter mark). 

7. Stir your wort mixture vigorously with your sanitized spoon or whisk. 

8. Sprinkle the US-04 yeast packet into the keg, and screw on the lid. Do not stir. 

Put your fermenter in a location with a consistent temperature between 60° and 72° F (15°-22°
C), and out of direct sunlight. Ferment for 21 days.


After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

Rated 4 out of 5 by German Snob from Very Malty, Marginaly Marzen This was my third Mr Beer kit and it was with this kit I began to realize that there was a definite trend of the resulting beer being several shades darker than shown in pictures. The result in color was closer to coffee color than the deep red shown. I also realized that following recommended priming dosage provided very little head and no retention. Use your own priming sugar and slightly above recommended for best results. The resulting beer was mildly hoppy, very malty but lacked many of the Deutsch characteristics of a true Munich marzenbier. No spiciness, no bready flavor. No cloves. This is an excellent beer nonetheless and I very much recommend it.
Date published: 2021-03-15
Rated 5 out of 5 by Jamel from Better With Time The favors profile of this recipe is amazing. When I first tried about 3 months after I brewed it, it was good. It is a really good homebrew. I put about 8 bottles to the side to try later. I was already drinking Oktoberfestivus (which is also great) so I forgot about them. Now almost a year since I brew them, they kicking with favor. Nice balance to it. Try it and age-condition a few.
Date published: 2015-08-05
Rated 4 out of 5 by COskibum from A BIG Brew Hopefully Worth Waiting For I bought this brew on the recommendation of other Mr. Beer customers and the interesting mix of ingredients. I've brewed several simple beers and wanted to give a more complex recipe a try. The suggested conditioning time is 10-12 months so I won't know the results until next season's College bowl games and NFL playoffs. Can't wait!!!
Date published: 2017-02-02
Rated 5 out of 5 by Corodon from One of my favorite Mr. Beer Brews I made my first batch of this brew several years ago. Just finished my last bottle. This has received raves from people I've given bottles to. Given that I like doppelbocks very much, I find this recipe to be awesome. Great malt, toffee, and molasses flavors. Very nice!
Date published: 2020-08-24
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I have the same question. It would be helpful is the instructions state when to remove the hop sack.

Asked by: Rodd
In my experience, when the instructions don't tell you to take out the hop sack, I leave it in during fermentation. It's always worked out well so far!
Answered by: CDogs Brewing
Date published: 2021-09-16

Did I leave the hoops in the hoops bag in the keg during the 21 day fermentation period?

Asked by: GeneErz
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