Dark Munich in DunkelWeizen

Ingredients
1

I am thinking of doing Dunkelweizen with splitting my munich malt of regular german munich and dark german munich. So my 35% munich would be 50/50 between the light munich and dark munich. I have never used dark munich before. For those that has used it before, how strong of a flavor is it. Do you thing it is too strong for the Bavarian Dark Munich? I am not using it for color, I do a double decoction that will give extra color.

Thanks

2

I use dark Munich in my Dunkleweizen (about 20% of the grain bill). The rest of the base malt is made up of American Red Wheat, German Dark Wheat, and Vienna malts. It always comes out very tasty.

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