Looking for a sub grain...

[Matteo57]

So I am trying to brew the following recipe:
https://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/
This is only my second AG batch so maybe I'm missing something but I can't find any munich malt at either of the online shops I was looking at (northern brewer or morebeer.com). Only munich I could find was a belgium or german but the description looked like it might not be a good sub. Anyways, any ideas for a good sub that would work? Could I use German munich and would it work? Any good online grain pages of info that have info on what grains work well for what and what can be subbed out for others to give it like qualities?
Thanks in advance!

 

[PT Ray]

This is it:
Munich

 

[Kaz]

German Munich Malt is what I would consider the standard Munich Malt.

 

[Matteo57]

Awe OK, I heard it was called domestic or US munich. Sounds good to me! Thanks a lot, apreciate it!

 

[PT Ray]

With Munich you need to pay attention to the lovibond. Briess offers a Munich in the 20L range which is double what you normally find in the import versions. I generally use Weyermann because that's what I can get locally. Their dark is only in the 9L range which is what your recipe called for.