I made a double bock last year that took a first in a large competition. It is based on the Gordon Biersch recipe.
Tax Day Doublebock 10 gallons
15.5# 52.6% Wyerman floor malted pils (based on 78% efficiency)
12# 40.7% Wyerman Light Munich
1.5# 5.1% Caramunich I
0.25# 0.8% Carafa I
1.5 ounces black patent
pH adjusted to 5.4 with CaCl and lactic acid
This was triple decocted with rests at 103, 138 ramped to 148, then 156, then mash out at 168.
90 minute boil
FWH with 2 oz Hallertauer mittlefruh 14.7 bu's
@60 add 1 oz hersbrucker 6.2 bu's
@10 add 1 oz mittlefruh 2.4 bu's
This was split into two 5 gallon fermenters, one used 800 Pils and the other 860 Helles yeast.
O.G. was 1.084, F.G. was 1.022
The cool thing about this recipe is that it is exactly the same as a traditional bock, just more malt.