« on: November 25, 2015, 07:30:34 AM »
I use dark Munich in most of my stouts now. It gives a deeper malt richness to the beer.
+1 - I just put about 15% dark munich in my RIS.
I also, years ago, made an all munich based stout as that is apparently the secret to Bells' Double Cream Stout. It was delicious, in fact, maybe I need to revisit that one...