71% Weyermann Munich 2
4% black patent (didn't have any less roasty grains e.g carafa special, but I enjoy roast).
4% wheat malt
OG - 1.050
FG - 1.013
IBU - 25
It turned out quite malty. How would I describe it, a bit too sweet malty/munichy. I think it could have used something else to balance it. Maybe more hops or even a lower mashing temperature or some more roast for my preference.
I have had people describe munich malt as toasted bread crust from whole wheat bread. I am not sure how accurate that is, since I know munich malt I say "it tastes like munich malt", but thats not helpful if you don't know what it tastes like in a beer.
Love Weyernann's or Best Munich II. Personally, I would not go quite as high as 80%. At 50% they're potent.
Interestingly, Weyermann's "Munich" LME and DME are from 50% Pils malt, 25% Vienna and 25% Melanoidin, no Munich. Seems odd, but it's consistent with Weyermann's description of melanoidin malt as super-Munich.
Another player is Briess Borlander Munich, though at the present AUD/USD exchange rates, it's pretty much disappeared here. Official specs put it a little darker than German Munich II, and it's really big in flavour. Briess uses it at 50% in their LME and DME.
I'd call Borlander Munich 2 1/2 and melanoidin malt Munich III.
interesting insights on the grains available; it's a bit more limited here in Singapore, but there is a chap to sells wholesale Weyermann to homebrewers if you hit a min order. I put in for 4x25kg bags (pills, pale ale, wheat and Munich 2) that should see me good for a while.
keen to see how the Munich 2 fits into the recipes im more used to, im guessing treat it like an amber ale malt and all should be good to go.
melanoidin is one of my go-to inclusions for hefeweizen, always adds a nice flavour.