Ah, and that's where I was least sure what malts to use. Some folks describe them as roasty beers, BJCP says "A roasted malt character is inappropriate." Personally I've never thought of them as roasty, and crystal seemed the only way to the the color otherwise.
Update option 2 to:
45% Weyermann dark wheat malt
20% Weyermann wheat malt
32.5% Weyermann munich II malt
2.5% chocolate wheat malt
I will say, of the two recipes I'd most like to try the first one. Really curious how it would turn out, even if it's not "to style" perfectly. (though it's within the numbers for a weizen.)
I use BJCP and other style references as guidelines, not rules. I just want to brew a good beer, and if it's not perfectly to style, then so what? I'm not competing, nor do I desire to. I'd rather have folks enjoy my beers than win a BJCP ruled event.
yep no roast smell or taste. chocolate wheat or midnight wheat get the boost in color. end of mash or just in sparge suffices.
+1 steering away from copious amounts of crystal IMO