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.