Thanks for the input guys. I'm trying to stay away from the Cara pils/foam malts and get body from mash temps instead. I have used this Munich malt in large amounts in O-fests and in Belgian styles as well. It does impart nice maltiness to the flavor, but is not kilned as dark as the other Munich malts available and leaves a pretty crisp finish when used in conjunction with a good pils malt ( I use MFB almost exclusively). I like the melanoiden idea, I have some on hand and may change the Munch/pils mix and add some of that instead. My well water is very minerally already, so that souldn't be a problem. BTW, I did down a couple of DABs last night, reminds me of a super Helles, sort of.
Been a while since I've had this style.