Originally Posted by gbx
Who's munich are using? There is no universal standard for "light" munich - Weyermann munich is in the 5L range and works at 100% of the grist, Gambrinus light munich is >10L and shouldn't go higher than 50% of the grist.
I've never had any success in drying a beer out and still had a decent beer. A dunkel might be a decent candidate to sour. If krausening doesn't work, I'd give up on it being a dunkel and pitch some roeselare blend or sour dregs and see what happens.
Just checked, its Gambrinus 10.
ETA: Any blending ideas? I have 10 lbs of German Pilsner malt, maybe make something similar hop addition wise but with low mash pilsner o get really dry and same yeast then blend 50/50?
May not want to throw too much good after bad though...