I'm definitely in on this one, and I even have experience to boot where blonde doppelbocks are concerned. Here's the thread I posted regarding a blond doppelbock I made Nov of '07:
https://www.homebrewtalk.com/showthread.php?t=44752
**note: the final recipe ended up being 8# pilsner malt, 6# vienna, and 2# Munich (5 gallon batch).
OG: 1.094 @ approx. 80% eff.
A few comments I have since sampling my version:
- While it's not too far off, it's certainly no "clone" of Capital's blonde doppelbock -A beer I think we should attempt to emulate w/ the 9-9-9.
-I performed a triple decoction and the color ended up just a shade too dark. Perhaps about 8-9 SRM, where I was shooting for 6-7.
-I would like a bit more bready character than I acheived, though I'm not sure how to get it w/out increasing the Munich which would throw off the color even more.
-Also, dispite the triple decoction, it's still not malty enough. I think that a
small addition of aromatic malt could help liven it up some in that regard. I'd stay away from melanoidin malt though, unless you cut back on the Munich. IMO, the key to a great blonde doppelbock is to make it drinkable enough that the unsuspecting person doesn't even recognize it as a doppelbock until it's too late - i.e. they're on the floor. If you give it too much body, you may reduce that drinkability.
-I'm torn between Vienna and Munich malts. I'm not sure if the recipe needs a combination of each or just one or the other.
As far as yeast goes, my suggestions would be the WLP833 or Wyeast 2308 munich lager (or WLP838).
That's all I got for now.