I'm building a dunkelweizen recipe around the theme of the Battle of the Teutoburg Forest in 9AD (essentially the Germans slaughtering the Romans) and keeping that in mind I wanted this to be very dark and smoky with some peat in as well. This is where I'm at now but I was wondering if anyone with experience with these malts had any advice on the quantities, and/or whether or not this will even work. I've had Rauch-Wheat beers before so I'm guessing this will be okay.
og 1.048
fg 1.012
ibu 14.6
srm 22.72
abv 4.72
Weyermann Dark Wheat
5 lbs, 0 oz
Briess Smoked Malt
2 lbs, 5 oz
Gambrinus Dark Munich
1 lbs, 5 oz
Weyermann Caramel Wheat
1 lbs, 0 oz
Weyermann Chocolate Wheat
0 lbs, 3 oz
Simpsons Peated Malt
0 lbs, 2 oz
Tettnang, German Pellets
1 oz @ 60 mins
Tettnang, German Pellets
.5 oz @ 30 mins
Tettnang, German Pellets
.5 oz @ 1 mins
Wyeast Labs Weihenstephan Weizen
1 ea
og 1.048
fg 1.012
ibu 14.6
srm 22.72
abv 4.72
Weyermann Dark Wheat
5 lbs, 0 oz
Briess Smoked Malt
2 lbs, 5 oz
Gambrinus Dark Munich
1 lbs, 5 oz
Weyermann Caramel Wheat
1 lbs, 0 oz
Weyermann Chocolate Wheat
0 lbs, 3 oz
Simpsons Peated Malt
0 lbs, 2 oz
Tettnang, German Pellets
1 oz @ 60 mins
Tettnang, German Pellets
.5 oz @ 30 mins
Tettnang, German Pellets
.5 oz @ 1 mins
Wyeast Labs Weihenstephan Weizen
1 ea