Everything I've read says you can use munich and vienna up to 100% of the grist. Is there a style where you actually do this? Those grains are tasty. I was thinking something along the lines of:
7# munich
7# vienna
1# caramunich
0.5# flaked wheat
~25 IBU
Magnum for bittering
0.25 oz Hallertau or Saaz (undecided at the moment) @ 20, 15, 10, 5, 0
Good? Bad? Ugly?
7# munich
7# vienna
1# caramunich
0.5# flaked wheat
~25 IBU
Magnum for bittering
0.25 oz Hallertau or Saaz (undecided at the moment) @ 20, 15, 10, 5, 0
Good? Bad? Ugly?