We’re going to tag CraftBeer.com in for this one because their description is as apt as our beer name for this recipe:

~ “Doppel” meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Dark fruit flavors such as prune and raisin may be present. Doppelbocks are full-bodied, and alcoholic strength is on the higher end. ~