Need help formulating Bock and Doppelbock recipes

Hey folks,
I want to brew a Bock lager then once its ready for secondary and lagering i want to brew a doppelbock and pitch it on the bock yeast cake.

Couple things, i want to keep the bock around 1.050 og and want some good noble hop presense on the nose, then do a doppel at double the og.
Another thing is im not ready for decoction mashing, and i dont like pilsener malt so ill be using nw pale ale malt
Bavarian lager for the yeast. And tips or advise would be greatly appreciated.
Thanks!

If you go to the link below, you'll find a cherry Dopplebock that doesn't use pilsner malt.  You can cut the grains and hops back for the bock.

http://www.themadfermentationist.com/2009/08/cherry-doppelbock.html

The only thing its missing is nelson sauvin

Wow 80% efficiency on a beer that big is impressive! I will have to boil at least 2 hours and probably still need dme to get close to 1.100

Ok here is what i came up with. I am hoping to brew the Bock next weekend


Bock
Recipe Specifications
--------------------------
Boil Size: 8.44 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.50 gal 
Bottling Volume: 5.75 gal
Estimated OG: 1.052 SG
Estimated Color: 18.7 SRM
Estimated IBU: 17.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                  Name                                    Type          #        %/IBU       
10 lbs                Munich Malt (9.0 SRM)                    Grain        1        75.5 %       
1 lbs                Rye Malt (4.7 SRM)                      Grain        2        7.5 %       
1 lbs                Victory Malt (25.0 SRM)                  Grain        3        7.5 %       
1 lbs                Wheat, Flaked (1.6 SRM)                  Grain        4        7.5 %       
4.0 oz                Midnight Wheat (550.0 SRM)              Grain        5        1.9 %       
0.33 oz              Magnum [13.70 %] - Boil 60.0 min        Hop          6        14.4 IBUs   
1.00 oz              Tettnang [4.50 %] - Boil 5.0 min        Hop          7        2.9 IBUs     
1.0 pkg              Bavarian Lager (Wyeast Labs #2206) [124. Yeast        8        -           


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name              Description                            Step Temperat Step Time   
Mash In          Add 16.56 qt of water at 168.2 F        156.0 F      60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.64gal) of 168.0 F water
Notes:


Doppelbock

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.50 gal 
Bottling Volume: 5.75 gal
Estimated OG: 1.089 SG
Estimated Color: 23.1 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt                  Name                                    Type          #        %/IBU       
17 lbs                Munich Malt (9.0 SRM)                    Grain        1        74.7 %       
2 lbs 8.0 oz          Rye Malt (4.7 SRM)                      Grain        2        11.0 %       
2 lbs                Victory Malt (25.0 SRM)                  Grain        3        8.8 %       
1 lbs                Wheat, Flaked (1.6 SRM)                  Grain        4        4.4 %       
4.0 oz                Midnight Wheat (550.0 SRM)              Grain        5        1.1 %       
0.50 oz              Magnum [13.70 %] - Boil 60.0 min        Hop          6        17.5 IBUs   
1.00 oz              Tettnang [4.50 %] - Boil 10.0 min        Hop          7        4.2 IBUs     
1.00 oz              Tettnang [4.50 %] - Boil 5.0 min        Hop          8        2.3 IBUs     
3.0 pkg              Bavarian Lager (Wyeast Labs #2206) [124. Yeast        9        -           


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22 lbs 12.0 oz
----------------------------
Name              Description                            Step Temperat Step Time   
Mash In          Add 28.44 qt of water at 163.7 F        152.0 F      60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.37gal) of 168.0 F water
Notes: