I'm currently reading the book Farmhouse Ales (great book, I highly recommend it!) and I came across something I would like to try later this year. The recipe is Biere de Noel and calls for:
Pilsener: 70% by weight
Munich: 24% by weight
Caramel Munich: 5.5% by weight
Kiln Black: .5% by weight
The IBUs is suggested at 22-24 and has an option of 10% brown sugar by extract.
I realize that Biere de Garde is more a process than a recipe or definitive style.
However, with that being said, I also realize that the caramel munich adds something very unique to this recipe. I don't have access to this malt. Can I toast some Munich to get me close to it?