German vs. American Munich Malt

So I am planning on making my first lager, a Munich Dunkel. The grain bill is 97% Munich malt. Now I figure I am making a German beer, I should use a German Munich malt...as opposed to say one from Breiss (U.S.). My question is what is the difference? I believe the German Munich is slightly lighter, say 8-9L vs 10L. What other differences would I expect to find? And ultimately, is it worth hunting around or ordering online a German Munich if my LHBS only has Breiss?

Thanks,
Mark

Domestic Munich malt is more specialty malt than base malt. Use the real deal and you won't be disappointed. BTW those color differences are probably for dark German and light domestic.

Save yourself the disappointment and stick with a good quality German munich malt. And please, for the love of beer, stay away from those 20-30L "munich" malts.

Cheers from Syracuse.