I made it last year as well and it was too sweet. Thus year I brewed 2 batches, 1 with a little less caramunich than his recipe calls for and 1 with zero caramunich. I also dropped mash temp to 150. They both finished too low and overly dry, but the flavor was great, especially the all base version. I basically dropped the caramunich from his recipe and kept the percentages the same for the pilsner, vienna, and Weyermann Munich II then bumped the gravity back up to where I wanted it. Good luck however you go with it, but like Keith said 12% Caramunich is not the answer for what I wanted