I've been thinking about Dunkels lately too. Yours looks similar to my approach in the past. But I'm thinking the Pils really doesn't do anything, and I'm not sure I entirely like the contribution Melanoidin makes (or any caramel, for that matter) and I'm not sure it would do much at that % anyway. I might skip those and fill out the space w/ more of the Bo Dark. Love that malt. Color would be about equal (what, ~16° SRM?) and the flavor would be straight up Munich. Just kinda where I'm thinking I might go.