Originally Posted by eulipion2
My LHBS had 9L. Didn't toast any myself, but SRMs came out in the mid-20s. I was surprised with the complexity of the Munich by itself!
I did a Munich / Tett SMaSH using the Weyermann grain that's in that same color range. Toasted a couple pounds and did a double decoction (one thick, one thin for mash-out). The beer came out excellent. Like yours, surprisingly complex. Congrats on making a great beer!
Here's a look at mine: