what yeast to use

[TasunkaWitko]

The BJCP description for 'Dunkles Weissbier' says that it should have at least a moderate clove and fruit (banana) aroma, and a low to moderately strong clove and fruit flavour. It's important the the 'dark' flavours are malty and/or caramelly - not roasty (which, IME, gives an awful tasting beer). So, using Danstar Munich Classic for a 'dark' hefeweizen would be appropriate, providing the 'dark' comes from munich and/or dark wheat and/or caramel malts, rather than roasted.

As a side note (and again off topic).....I'm a bit confused by the 2015 BJCP change in name to 'dunkles weissbier' which seems to me to be a bit of a misnomer. 'Dunkle' means 'dark' and 'weiss' means 'white' (as opposed to 'weizen' which is to do with wheat). I would have thought that dunkles weizen or dunkleweizen would make more sense. But this all just from googling (I don't speak German), so I'm really just guessing.

Thanks for the clarification, and I agree: the name does seem a bit weird. I was considering not suing that as the name until I did some looking around and came up with similar names on German beers. My understanding (and I could be wrong) is that "Dunkelweizen" is a nomenclature that is used in the USA more than in Germany itself. My goal was to use a name that would be "recognizable" in Germany. without raising any eyebrows.

As for the malts - from what I can see, they point to exactly the result that you describe, so it looks as though I am on the right track.

Thanks again!