I know there have been a few threads on Dark Munich malts (in this case, Best Malz Munich II) and Dunkels. I'm brewing one tomorrow and wanted some input.
I'm thinking about going with something like:
90% Munich II
9.5 % Pils
.5 % Carafa Special II
I've always used around 5% Aromatic Malt, but that was back when I'd brew a Dunkel with Light Munich. Does anyone think I need Aromatic for maltiness with the Dark Munich?
I typically do single infusion mashes, should I do a step mash (rest at 131F?) with this malt bill?
I am thinking about doing this a little bigger (1.056?) than usual, if that matters.