Originally Posted by delboy
Im guessing dark munich is the same as caramunich which i have used in a brew, it was in a hefe weizen that also had a slight smokey flavour which i thought was coming from the caramunich at first. After talking it over with other brewers i think the smokeyness came from the yeast being fermented at too low a temp and not from the caramunich which is supposed to give a toasted flavour.
I've also used it in a stout but the flavour of it got buried in the roast barley and choc malt to a large degree.
I don't think it is the same as caramunich, which my LHBS also sells. I tried to look at their sight to at least compare lovibond but they have been offline for a few days.