What would you call something halfway between a Dunkles Weissbier and a Weizenb

z-bob

I have about 5 pounds of Weyermann wheat malt and a bunch of a local malt that I'm not sure whether is better characterized as a dark Munich (20°L) or an aromatic malt (maybe that's a distinction w/o a difference.) It is diastatic but weak. I want to brew something 6.5 to 7% ABV using about 55% wheat and 45% the 20° malt, and WB-06 yeast. Not sure what hops but just a light dose of 60-minute hops, probably Mt. Hood, Willamette, or Tradition, and no late hops.
I suppose just call it "beer", or more specifically "strong amber wheat beer", and don't enter it in any BJCP competitions where it needs to match a style  But do the Germans have a name for a beer like this? It seems closest to a Weizenbock but it's not strong enough.

AlexKay

Make it and taste it. If the alcohol hits you, it's a weizenbock. If it's smooth and easy-drinking, it's a dunkelweizen.
And you didn't ask but ... WB-06 for weissbier?! That's an 11.5-g packet of "nope" for me.

z-bob

Munich Classic, then? I haven't ordered the yeast yet. I guess I could go 3068.

AlexKay

I've made some really good beers with Munich Classic, though for me it can be hit-or-miss. Can't go wrong with 3068. (Well, one can, especially without temperature control.)