I've never brewed with munich malt, and am planning on doing so possibly next week once I'm back from Moncton. I know that it will add to the maltyness of the beer, which I want, but how much should I use (say as a grain bill percentage) to have an impact?
I know I can use up to 100% munich as a my base grain but I only have a limited amount of pounds, so I'd like to stretch it to at least 3 or 4 batches minimum. Would 10 or 20% of the grain bill have a good impact on the maltyness assuming I'm using mostly 2-row? ... maybe a bit of crystal or another specialty grain in there as well I'd assume.
I'm thinkin I have 10 pounds of light and 10 pounds of dark munich malt. Just thinkin of adding some to a standard ale, nothing too bitter.