Doppelsticke: https://beerandbrewing.com/make-your-best-doppelsticke-altbier/

Note, all water below is Reverse Osmosis

Starter: 1.8L water, 180g DME, 1/2 tsp Fermaid K, 1 package Gigayeast GY097 Doppelsticke Altbier yeast

Boil time: 90 minutes
Mash time: 75 minutes

Grains:
6# Fawcett Maris Otter
6# German Pilsner
2# Dark Munich
12oz Weyermann Caramunich
8oz Weyermann Carafa I

Strike water:
Get 5.8 gallons up to 165 degrees for a target mash temp of 154 degrees
2.1g gypsum, 2g Calcium Chloride, 1.2g Epsom, 2g Baking Soda, 0.6g Chalk

Sparge Water:
Get 4 gallons up to 170 degrees
1.5g Gypsum, 1.5g Calcium Chloride, 0.8g Epsom

Hops + other additions:
1.75oz German Magnum (11.9% AA) @ 60min
1 whirlfloc tablet @ 15min
1oz Tettnanger (3.7% AA) @ 10min
.5oz Hallertau Mittelfruh (4.4% AA) while cooling (pitch when at 180 degrees)

Pitched the yeast at 57 degrees, 45 seconds of oxygen, then let sit at ~60 degrees for ~2 weeks. After 2 weeks, raise to 64 degrees for a few days, then raise to 67 for a few days.