which yeast did you use?
I've had underattenuated ales that I've tweaked with addition of higher attenuating yeasts (and a bit of sugar) to dry them out a bit, which worked well, but I was starting out with high-ester yeasts, so the flavor was fairly locked in by that point. I've had some success in those styles, but those gave me a lot of wiggle room.
A dunkel (using a lager yeast presumably?), might be too much of a different beast. I haven't done many lagers, so I'm curious what others might do in this situation... I'm hoping to do some dunkels this year, one of my favorite beers but I haven't brewed any yet.