I'm fermenting a pumpkin dunkelweizen in the primary on my porch, atm. I used what was around my brewcloset, leftover from other things, so the grain bill leans towards the complex.
I use BIAB. I can ramp up the wheat. I could use up to 100% wheat if I really wanted to!
3 gallon batch, BIAB
3.75 gallon water to start
og 1.048
fg (targeted) 1.014
4.45% abv
8 ounces 2-row
2 pounds red wheat
2 ounces carafa i
8 ounces caramunich
1 pound of Munich
2 ounces Quick Oats
1 whole roasted pumpkin sans stem and seeds (I measured mine to 2.33 pounds)
8 ounces of Piloncillo sugar
Bitter addition only of 16 IBU
I used Chinese five Spice and Pumpkin Pie Spice as aroma additions, about a teaspoon each, give or take for freshness.
Munich Wheat Yeast kept nice and cool at about 60-64
I have no idea if it'll be good or not. I have high hopes.
My advice is to toast some malts and wheat, and make your own caramel malts if you want to add a flavor dimension to your brew with what you have around. You can roast your own chocolate wheat for color, for example.
I used an overnight mash with the smashed up pumpkin, because I was concerned about conversion. I did the same with a big butternut squash stout, and the outcome was good. Fingers crossed for my second and final seasonal brew, at a more session-style strength.