Doppel Bock Recipes Review

Hi All. I'm putting together a doppel bock recipe and thought I would solicit the boards advice on a recipe review. I've never made a doppel bock before. My plan is to pitch this wort on the yeast cake from a bock that I will brew before hand so I don't anticipate yeast count being an issue. I have done a decoction mash before, but I am going to try and get away with an infusion mash this go round.

The Recipe:

Style: Doppelbock
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.085 SG
Estimated Color: 17.7 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type %/IBU
12 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 73.5 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 17.6 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 8.8 %
1.50 oz Hallertauer Mittelfrueh [4.00 %] Hop 17.4 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] Hop 2.2 IBUs
2.0 pkg Bavarian Lager (Wyeast Labs #2206)


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.77 gal of water at 172.8 F 155.0 F 60 min

Sparge: Fly sparge with 4.01 gal water at 168.0 F




All suggestions welcome. Thanks.

FWIW, I've heard that crystal malts in a doppelbock is a no-no. At the very least, I would not include nearly as much as you have.

I am formulating my own doppelbock recipe and the malt bill is pretty much the same, except I have no crystal malt and I added a couple ounces of Carafa III for color. I'm going to develop the malty fullness by doing a three-step infusion and boiling the wort for 3-4 hours.

well, since your recipe is EXACTLY the same recipe as Jamil's from brewing classic styles (and The Jamil Show)....

i'm sure it'll be fine......

http://byo.com/stories/beer-styles/article/indices/11-beer-styles/286-brewing-doppelbock-tips-from-the-pros

I found this article very helpful.

If you want it to taste American leave in the crystal malt but if you want it to taste more like a real German brew then remove it from the recipe and replace with additional base malt. For a darker color, if that's what you're after, try a few ounces of Carara II. A quarter to half pound of Melanoidin malt could be included for a little more background toastiness.