So i went ahead and plugged this into BrewMate just to take a look. I'm assuming you're making a 5 gallon batch, which puts your abv at around 11.2% if you're getting 70% efficiency. Your IBU's look good for a dopplebock, super malty is good for a dopplebock too. I'd probably leave it as is. You're not going to learn what this recipe tastes like if you don't make it.
A few things to consider for future reference just based on how I generally make recipes:
* For simplicity sake, the munich dme and munich grains are pretty much the same thing. You could up the dme and not use the munich grains at all.
* I'd probably add a bit of chocolate malt or black patent to give it a touch of roastiness in the finish. I'm a fan of that in a big malty beer.
Original Gravity (OG): 1.114 (°P): 26.7
Colour (SRM): 20.1 (EBC): 39.6
Bitterness (IBU): 25.4 (Average)
50% Liquid Malt Extract - Light
11.11% Munich I
5.56% Caramunich I
5.56% Caramunich III
5.56% Flaked Oats
5.56% Maris Otter Malt
0.2 oz/Gal Hersbrucker (2.8% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Perle (6% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 151°F for 60 Minutes. Boil for 60 Minutes
Fermented at 72°F with
Recipe Generated with BrewMate