Thanks for the info.
I'm now seeing that my local home brew mart doesn't have any munich extract (dry or liquid) in stock. A google search led me to a thread where Jamil himself said:
Munich malt will self convert, so for extract brewers, I'd suggest just doing a mini mash when the amounts are small. You just need to hold it in a small amount of water around the mid 150s (F) for about 30 to 45 minutes. Then just rinse like you're steeping.
I've never done a mini mash before. The recipe calls for 0.7 pounds of munich LME. To do an appropriate mini mash, how can I determine how much munich grain would I use?
Would it be OK to add the munich grain to the other steeping grains, or do I need to mash it separately? If separately, how much water is "a small amount of water"? Do I put the grain in a muslin bag, then put it in the water for 30-45 minutes, then add the water to the kettle?