Briess Munich

Has anyone noticed a difference between the Briess 10L Munich and the Bonlander Munich? Does either one of these two have a more "continental" flavor? I realize that the 10L is their 6 row version of Munich.

I have not used it yet, but I have ten lbs of 6row. I didn't know that there was a difference when I bought it. I did some research and found that "they" say you shouldn't use the 6row in a high percentage (one dude mentioned 20%), but that Bonlander would be fine even at 100%. Like I said, I don't know how accurate that is because I haven't used it yet. FWIW the recipe that I'm working on now uses the 6row at 25%.

Here is the recipe: https://www.homebrewtalk.com/f12/limited-grains-325199/index2.html