Denny - Andy (Wingstall) over at the B3 forum gave me this recipe after he sampled one of my Dunkles. He said that he felt mine was a little "over the top" and I assumed he meant it was too sweet and not crisp enough, as you are mentioning, and since he had just got back from Germany the style was still fresh on his mind. In the beer I sent him the recipe used all Munich (a blend of type I and type II leaning heavily on the type II) with some CaraMunich, maybe a little Carafa, no pils. I admit - I thought it was pretty good (or I wouldn't have sent it
) but I can see where it needed lightened up. I think the pils is important to the crispness, as was mentioned elsewhere in this thread. I also thought it was interesting that the Bavarian Brewmaster mentioned ading the pils malt "for the enzymes", as you will see below.
Here's the malt bill he said he copied straight from a Bavarian brewmaster while attending brewing school in Germany a couple years ago. I have not brewed it yet but I have a helles going right now that I was planning on using the yeast for this recipe next. One thing I am going to probably change is a little less CaraMunich (probably around 5%) when I make it, but I think CaraMunich is essential to this style.
70% Munich Malt (Cat. I, 17 EBC)
19% Pale/Pilsner Malt (for enzymes)
1% Roasted Malt (0.5%-1.5%)