I made a dunkel about two and a half weeks ago that I'm drinking now. It's got a little unwanted roasty flavor due to a grain substitution I had to make on the fly. I had wanted to use Carafa III but had to substitute 4 oz. of black patent as the store was out of Carafa III.
The original recipe was:
5 lbs German wheat malt
4 lbs Munich malt
0.25 lbs Carafa III (had to substitute black patent)
1 oz Hallertau Hersbrucker, 60 minutes
Started in the protein rest range ~122 F and did a decoction (10 minute rest at 158 F, 20 min boil) to get to saccharification ~150 F.
Boiled the wort for 75 minutes.
Used White Labs WLP 300, with a pint starter.
I'm going to try it again if I can get Carafa III this time to see if it comes out better.
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I used cara aroma in mine, really turned out nice. I also made a wierd stout/weizen. Black barley, chocolate, small amount of special b then like 60% wheat and some pils wlp300 hefe yeast. Way darker than your average dunkel, but very interesting.