Thoughts on a Doppelbock recipe I'm going to brew soon?

Double Goat
Doppelbock
Type: All Grain
Date: 6/2/2012
Batch Size (fermenter): 5.50 gal
Brewer: Ron


Boil Size: 7.52 gal
Asst Brewer:
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.72 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.25 gal
Est Mash Efficiency 72.0 %
Fermentation: Lager, Two Stage




Ingredients
Amt Name Type # %/IBU
10 lbs Munich Malt - 10L (10.0 SRM)
5 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramunich Malt (56.0 SRM)
1 lbs Melanoiden Malt (20.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
4.0 oz Carafa II (412.0 SRM)

1.00 oz Perle [8.00 %] - Boil 60.0 min - 25.3 IBUs

1.0 pkg Munich Lager (Wyeast Labs #2308)


Beer Profile

Est Original Gravity: 1.081 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.2 %
Bitterness: 25.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 28.9 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 17 lbs 8.0 oz
Sparge Water: 4.40 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F


Mash Steps

Mash in at 1.25 - 1.5 qt/lb at temp for 154.0 F mash
Sparge Step: Batch sparge with 4.4gal of 168.0 F water

just my two cents. cuts the melanoiden malt completely, use pilsner as the base instead of munich (12# pilsner), still use munich (3#). Maybe cut the caramunich to 3/4#.

Let the pilsner malt shine! Mash high, I like 154, maybe try to push 156 if you can. If you can step mash I would do 145 for 30 min and 156 for 60 min.

Like I said, just my two cents. Either way you will be brewing a tasty beverage!

Yeah i would also suggest to keep it a little more simple!

10lbs munich
8lbs 2 Row highly modified
.8oz black malt

90 minute mash, or step mash

90-120 minute boil

I wouldn't use LESS Munich than you have, in fact, if I am making a darker bock like you seem to be going for I use as much Munich as I can stuff in there. Maybe 16# of Munich and ditch the caramunch and melanoidin.

I have never relied on munich as the majority base malt.... maybe I shall in a brew to come now...

I would use the Carafa II special which is the dehusked version. I think this will add enough color that you can get rid of the black malt. The rest looks great. I would echo the notion of having a two temp. high/low mash.