jzal8, I'm going to go on a bit of a rant here and make an example out of your post; nothing personal, you just hit on a nerve and I feel that the Munichner Dunkel style is hugely important and needs to be preserved and respected.
If someone is looking to actually brew a Munich Dunkel (a lager), Jzal8's recipe is pretty much the opposite of what you want to brew. Explanation: "dunkel" is just the German word for "dark", although you can often order whatever a brewery's dark beer is in Germany by just asking for a "dunkel" the beer style known as simply "dunkel" is actually a malty dark lager that is primarily Munich malt.
The style is fairly hard to find in the US and dark hefeweizens or "dunkel weizens" and those with enough knowledge to be dangerous often don't realize that "dunkel" is a VERY different distinct style.
German dark lagers (from Munich and Franconia) are most likely the oldest style of lager beers and existed WAAY before the other now famous porter and stout styles of beer; the world will be a terrible place if the "Munich Dunkel" style is allowed to die; it's certainly not the most popular style and confusing it for dunkel weizens or dunkel bocks will not help it to survive. It is a very distinct and super satisifying malty beer; if you want it almost nothing else will suffice. Very similar to a lower gravity of a dunkel bock and occupying the huge color space in lager styles between a Vienna lager and a dunkel bock.
The maltiest and smoothest drinking beer given how dark it is; super easy drinking and appropriate year-round. I seriously love this beer style!
This page contains a recipe from Weyermann, I just brewed it this weekend but given the 30% Vienna malt, and 8.5% CaraMunich I'm assuming that it's on the sweetish finishing side so I put it through a 75 min mash, starting low and ramping the temps up. Eventually I hope to circle back to this post and report how it went. http://www.weyermann.de/can/faq.asp?...e=62&sprache=2