Almost Doppelbock

I'm curious to try a doppelbock style brew, but I currently don't have the setup to do lagers. Instead I was thinking of doing it with an ale yeast. I want something dark and chocolatey. Any suggestions for yeast? Here's what I've come up with:

5.5 Gallons @ 75% Efficiency
12 lb. American 2-row
5 lb. American Munich
0.75 lb. Chocolate

1.75 oz. Hallertau 3.1% 60 min
0.75 oz. Hallertau 3.1% 30 min
0.75 oz. Tettnanger 4.5% 30 min
0.5 oz. Tettnanger 4.5% 15 min

OG: 1.083
IBU: 32
SRM: 28

White Labs WLP850 San Fransisco lager is a true lager yeast that ferments from 58-65F. My best friend brewed an EXCELLENT bock with this, even warmer than recommended no less.

try the White Labs European Ale yeast.
European Ale
(WLP011)

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm. Temp: 65-70

or the White Labs German Ale/Kolsch yeast

Cool, I'll check out those yeasts. My LHBS carries White Labs. I've also been thinking about a CA Common as well. I might just try that. Plus, this being the dead of winter in So. Cal. 60-65 degrees is about right.

Hey all what would an extract + grain boil bag equivalent of this be? I love a goog dopple,
but as this will be my second brew I have neither the equipment nor temp controls to do a true one.

Thanks