Preparing for Oktoberfest

[jm2k]

Pretty new to brewing, have only done a few IPAs until now and I'd like to do a back-to-back brew starting this weekend for an Oktoberfest party. I'm thinking a Hefeweizen and a Dunkweizen to suit a range of tastes, so I ordered some ingredients from my LHBS. Based on what I've ordered, my intended recipes are (both to go into 19L kegs):

Hefeweizen
2.5 kg — Gladfield Wheat Malt
2 kg — Gladfield Pilsner Malt
500 g — Gladfield Munich Malt
250 g — Briess Rice Hulls
50 g — Hallertauer Mittelfrueh
Fermentis WB-06 Safbrew Wheat

Dunkelweizen
2.5 kg (47.6%) — Gladfield Wheat Malt
2 kg (38.1%) — Gladfield Munich Malt
400 g (7.6%) — Gladfield Medium Crystal Malt
100 g (1.9%) — Gladfield Dark Chocolate Malt
250 g — Briess Rice Hulls
50 g — Hallertauer Mittelfrueh
Fermentis WB-06 Safbrew Wheat

Do those look reasonable? On top the above I have another 2.5 kg munich & 3 kg pilsner that I can play with. The one I'm unsure of is the dunkweizen. I couldn't order dark wheat malt from that particular store, but thought bumping up the crystal + getting some some chocolate would do the trick, but I don't want to have the taste get too out of hand.

 

[ncbrewer]

From what I've read, WB-06 is a Diastaticus yeast - not really what you want for hefe or Dunkelweizen. I haven't used it, so hopefully others will chime in. There could also be some bottle bomb possibility if you bottle condition. I like Danstar Munich Classic Wheat Yeast.

For the hefe, I personally would skip the Munich malt - fill in with the other two. I like the yeast character to be the star of the show.

Welcome to HBT.

 

[jm2k]

Thanks, appreciate the reply. I'll switch out the munich as you suggested.
The comment on the yeast I also saw elsewhere, though with others saying they do get fine results. I ended up choosing to give it a shot. I'll be carbonating it in a keg.