Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:
25% Munich (8 SRM)
14% Munich (32 SRM)
Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.