Dopplebock Optimator

Stolen from Spaten-Franziskaner-Brau, Munich, Germany.

Thank you..... I can't pronounce that name. Oh well we are brewing this on Halloween. May not even be ready until July '11.

7.50 lb Munich Malt (9.0 SRM) Grain 50.74 %
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 47.36 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.69 %
0.03 lb Chocolate Malt (450.0 SRM) Grain 0.20 %
1.50 oz Williamette [5.50 %] (60 min) Hops 23.7 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc 
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc 
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 125 ml] Yeast-Lager

Maybe you've done something similar already??

I'm doing a bock next, and have accumulated a lot of Maltodextrin recently, so will try that. 

What are typical amounts of MD in a 5 gal batch? 

Do you mean typical amount of MD for bocks? I am "Malto Dextrin challenged" and don't yet know what would be typical.  This recipe, called for a half pound. (The pumpkin ale I just did called for a full pound.) My LHBS had a book of classic recipes and this bock claims to have evolved from a 1397 recipe. With Home brewing, I'm constantly learning new things.

I want to try a milk stout soon. I haven't settled on a recipe and assume Lactose, Maltose or Malto dextrin plays a major role.

MAJOR CORRECTION: I am using Southern German #838 yeast in a starter mix. (Not 2206)