Klaus | Doppelbock Whisky | Distillers Kit


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Title: Unmilled

Klaus Doppelbock Whisky is made from a very popular style of lager called a "bock" which is a rich and malty dark lager often consumed by Bavarian monks during times of fasting for its high nutritional content.  The malty aromas and chocolate and roasty flavours come over in the distillation, while the lagering makes for exceptional smoothness. Come to Klaus! You know you want to! My name is Klaus!

Cheers #distilsafely always and #enjoyresponsibly

Brewfather app Recipe Guidance

Vital Stats:

  • Fermentation Batch Sizes: 23 Litres / 6.0 US Gallons
  • 8.0% ABV Wash or Distillers Beer
  • OG: 1.074 FG: 1.013
  • Mash Efficiency: 75%
  • EBC 50
  • Boil Time: 0 mins





Target Water Profile: Calcium 73ppm Magnesium 13ppm Sodium 52ppm Chloride 80ppm Sulfate 125ppm Bicarbonate 129ppm

Water Adjustments (Optional: the accepted pH range for mashing is 5.2–5.8, with 5.4 considered the optimum.) The predicted pH on this Mash with no additives is 5.29:


  1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 24-26 Litres) and a 63-64°C degrees Celsius (145-150 Fahrenheit).
  2. Test the pH of your wash. The accepted pH range for mashing is 5-5.5, with 5.4-5.5 considered the optimum. Use citric acid to bring the pH down and calcium carbonate to bring it up.  The predicted mash pH is 5.29 for this recipe kit.
  3. Sparge: Fly Sparge slowly with approx. 5-7 Litres of 77 °C (170 °F) water, collecting wort until the fermenter volume is around 23 Litres.
  4. Pitch the Yeast and add Glucoamylase - Distillers Enzyme - Still Spirits  - sprinkle on top of the wash.
  5. Allow to ferment in the temperature range 10-12 °C.  A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour.  After 18 days perform a Diacetyl rest lifting the fermentation temperature to 15-18 °C and holding it for 3 days so the Yeast can clean up the diacetyl. 
  6. Fermentation should be completed within 3 weeks. If you have time and patience rack off the yeast or transfer to a secondary fermenter taking care not to splash the beer and lager at 0-2 °C for 42 days.  If you have no patience to lager (store cold) wait for two consecutive days of consistent low Hydrometer readings.  It is often good to leave your fermentation for longer to let lactic acid character develop from the grain.
  7. Once fermentation is complete and the wash has been chilled and clarified - allow at least 1 week at 0-2 °C your ready to head to the Still!
  8. Siphon the cleared Doppelbock wash or Distillers Beer to your kettle and distill using a double pot distillation. 
  9. Optional Hopping: If you would like to hop this whisky take 2-5g of your favourite noble German Hop and add to the second distillation of the still.  The hops are added during second distillation either directly into the distillers wash/beer or preferably in a botanical basket, or ginhead.
  10. If the distillate that you have collected is above 62% abv, then dilute to 62 percent and age in an American or French Oak 25 Litre Barrel at Char #4 for at least 6 months. or with an alternative aging method, such as oak chips, spirals or mini staves.  Note: if your using a Barrel you will need to make a much larger batch size or repeated multiple batches.

Klaus | Doppelbock Whisky | Distillers Kit contents:

Grain Bill (Milled or Unmilled)

Optional Extras - Not included in Klaus | Doppelbock Whiskey Distillers Recipe Kit:

Equipment Required:

Distilling Aids:

Further Reading and Watching and Knowledge Sources on How to Brew and Distil a Whisky Safely!