I have this recipe fermenting now. I split the wort into three fermentors- two one gallon batches one with the White labs yeast and the other with a package of saflager W-34/70. I'll bottle these two for doing a side by side comparison. The rest of the wort went into a bigger fermentor and will be kegged when ready.
My buddies love this, caramel and toffee flavors certainly come through. Reminiscent of a beer I had in a train station in Bad Windsheim, Germany 15 years ago. Could use a little Caraplis for head retention.
My take on a Munich Dunkel, using a double decoction (possibly a triple decoction, since I haven't yet brewed this one). Trying to stay true to style. Carafa III will be added during recirculation and sparge for color adjustment only.