I want to stay as close to the traditional style as possible before I fiddle with it, but I dunno, just seems a little light on ingredients for a beer described a 'complex'.
Or is that the point?
How traditional do you want to get?
The original 'bock' from Einbeck (~1300's type original) was a very light summer hoppy barley beer with 1/3 wheat and top fermented (ie an Ale or Alt type yeast).
After the 30years war crippled most of the country and beer brewing, 'bock' was migrated to Munich where it became a darker all barley beer due to the local (water) conditions and was most likely at this time (~1600s) fermented with a lager yeast.
Some monks began brewing 'Salvator' beer (~1800) which the people labeled as the first doppelbock to be seen.
At the end of of the 1800's 'bocks' and 'doppelbocks' were high gravity beers with low attenuation that were somewhat darker than English ales, with dopplebocks close in colour to a porter.
What the style guidelines outline as 'bock' is what's been seen for the last 100 years or so; OG of at least 1.066 (due to German labeling laws), malt driven aroma and flavour and noble hops used sparingly.
Since bock was created before the use of specialty malts things like crystal, chocolate and roast would not have been used 'traditionally', most likely it was made with a single type of malt (Munich malt). So using Munich for 75-95% of the grist has been recommended by a number of sources, and of course a 'traditional' decoction mash for additional colour and flavour.
However for an easier mash and style-guideline-competition type beer you'd probably include less Munich and more crystal or other specialty grains, which is what - as far as I can tell - JZ's recipe calls for.
The "Traditional Bock" recipe he gives includes the two grains you mention, but he does not say to omit the specialty grains either, so I think his recipe is something like this:
2.04kg Pils
4.65kg Munich
227g CaraMunich
227g Crystal 120
113g Meussdoeffer Roast 200
113g Meloidin
Magnum to 24.3 IBU and a single infusion mash.
On the other hand his Maibock "Angel Wings" includes only Munich (2.49kg) and Pils (4.67kg) malt again with Magnum and a single infusion - which perhaps might be more 'traditional'
I've not listed to the podcasts for these styles yet, so he may intend to omit the specialty grains in his bock recipe, but the way I interpret the recipes from the book is that the 'steeping grains' are included into an AG mash with the quantities listed, unless they say to specifically exclude them (like some recipes do).
