I know there's a bit a controversy about bocks and doppelbocks, but I prefer the majority of my grist to be from Munich and Vienna malts. They are capable of converting their own sugars, so I say up the Munich.
Other than that it looks pretty good. I think a nice middle of the road mash temp is probably a good idea, and it seems that's what you want to do. I would definitely take hydrometer readings to determine when to move it to secondary.