[a10t2]

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:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

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.

[bluesman]

I think that 14% would lend a very toasty aspect to the malt flavor profile but you wouldn't know until you try it. I think you should cut it back to maybe 5%-10% for a more refined toast aspect. Perhaps it just depends on what you're trying to achieve at the end of the day.