Munchner Ale....

Do anyone have a tried making Ale with Munchner malt as the main malt?
If so, please com with tips.
Supplement malts, yeast, hobs.... result?

Must be Ale yeast as I am not able to ferment under 19 Celsius.

You mean Munich Malt? If so, plenty of people have. I have a Dark Munich/Hallertauer SMaSH fermenting now.

The beauty of homebrewing is you can use whatever you want. Munich has enough diastatic (sp?) to convert itself in a mash power. As far as yeast, most yeast will ferment at 19C, but lager yeast do make cleaner (i.e less phenolics and esters) when fermented in teh 50-60F range. That being said, Ale yeast with German malts makes great beer.

Try it.

Everything goes, I know.
Just wandered if anyone had any experiences to share.

Munchner are a Danish version of Munic.
Have set an amber with 80% Munchner and WL570 Belgian Golde Ale.