Dunkel- Dark Munich (Best Malz Munich II) revisited

Beer Recipes
1

I know there have been a few threads on Dark Munich malts (in this case, Best Malz Munich II) and Dunkels.  I’m brewing one tomorrow and wanted some input.

I’m thinking about going with something like:
90% Munich II
9.5 % Pils
.5 % Carafa Special II

I’ve always used around 5% Aromatic Malt, but that was back when I’d brew a Dunkel with Light Munich.  Does anyone think I need Aromatic for maltiness with the Dark Munich?

I typically do single infusion mashes, should I do a step mash (rest at 131F?) with this malt bill?

I am thinking about doing this a little bigger (1.056?) than usual, if that matters.

2

I don’t think you need the aromatic with the Best Munich.  It’s one of my favorite malts.  There is no need for a protein rest with it.

3

Single Infusion works well! However I’ve done a traditional decoction regimen with this malt and beer and man it was fantastic.(i didnt use Pils since the decoction helps with conversion)

4

I am also not a big fan of aromatic/melenoden malts.

5

I have a schwarzbier and dunkel to makes soon. I’m going to mash in at 145 and decoct to 158, no mash out, single sparge.

I’m going to try Briess Aromatic Malt in the dunkel. They say to use it up to 50%. It’s just be extra dark munich. 6% should be pretty safe.