If you find the malty flavors here too restrained for your tastes, consider adding some higher-Lovibond crystal or melanoidin malt. However, I encourage you to try it this way at least once—see what Munich can do, virtually all on its own. I think you’ll be glad you did.
For much more about brewing a dangerously drinkable doppelbock, see Make Your Best Doppelbock as well as Quaffle-Bock: Brewing a More “Süffig” Doppelbock with Urban Chestnut.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
13.5 lb (6.1 kg) Munich 10L
3.5 oz (99 g) Weyermann Carafa II
3.5 oz (99 g) Victory
1.1 oz (31 g) U.S. Hallertau at 60 minutes [23 IBUs]
1.1 oz (31 g) Tettnang at 20 minutes [8 IBUs]
Wyeast 2308 Munich Lager
Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for 4 days, then slowly ramp up by about 1°F (roughly 0.5°C) per day until you reach 60°F (16°C) and hold there at least 14 days, or until fermentation is complete. Crash to 35°F (2°C), then package and carbonate to about 2.25 volumes of CO2.
Replace the Munich malt with 9.8 lb (4.4 kg) Munich dry malt extract (DME). Mill the specialty grains and steep at 160°F (71°C) for 30 minutes, then remove the bag and allow it to drain into the wort. Add the DME while stirring and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Bring to a boil and continue as above.