I would have probably gone .37 lbs carafa but aside from that looks solid.
Yeah, I guess that looks a bit weird.
I’m using the old version of Beersmith, and .38 lbs. is how the program represents 6 ounces of malt.
Haha! Just being your Saturday morning smart ass. 
When I plug ounces into Beersmith, I use a fraction. For 6 oz, I enter 6/16 lb and it converts in the recipe.
I agree. I’ve yet to taste a single American one that comes even close to the imports.
I keep it simple. It depends on what srm I can get munich at. Last one was 96% munich 8 srm and 4% carafa2. 20ibus hallertauer 60 min 3 ibus hallertauer 20min. 1.054 OG 1.016 FG wish it would have finished a little more. 34/70 yeast. Finial beer PH was 4.58 at room temp befor carbination. 245 alkalinity, 176 RA, 80ca, 20mg, 41na, 43cl, 36so4. Mash PH was 5.53 at room temp. I did pull a third of the grist and single decoction. I wonder why I do it sometimes:)
I have but they are few and in between.
Which ones would you recommend?
After thinking it over, I remembered three that I found to be pretty good… I liked the Gordon Biersch take on the style. Also, the very short lived Red Bank Brewing in NJ made very good german tasting brews back in the mid 1990s.
And the first artisanal brewer in NJ, Vernon Valley Brewery (also known later as Clement’s) made some pretty impressive German style brews on what was essentially an antique system in the late 1980s/early 90s. VV was a great brewery that was unfortunately way ahead of it’s time. :-\
denny - am surprised you aren’t FWH the ‘70 min addition’.
my last dozen or so lagers have all been FWH instead of traditional bittering hops and I find the bitterness to be more similar to the bitterness I get out of the best examples of the style(s). But i treat it as a 90 min addition (90 min boil) + the 10% additional utilization.
all of these recipes look great - I’ve got a bunch of hoppy beers to brew the rest of this year, and then after that was thinking a Czech dark, but maybe I’ll shift to one of these instead…
Although it goes against everything we brewers hold dear, I keep seeing evidence that a 40 or 50 ppm minimum calcium content may not be the best for flavor in those light European lagers. The boiled Munich profile might only have around 12 to 20 ppm Ca and the rest of the ions are low too…excepting for bicarbonate. That profile suggests that all the flavor ions are less than 20 ppm. That evidence makes sense since those Munich beers are malt focused and there is little need for the water to impinge on that. The same attribute applies to Pilsen water…very little flavor ion content to color the malt focus.
The one thing that is also apparent from the boiled Munich profile is that it still has a lot of bicarbonate and the brewers would have to dose with acid malt to neutralize that component. For some beer styles, it will be a significant dose. But I don’t expect that most people would taste it. But there might be nuances from the lactic acid that do color the beer flavor. That is why it’s imperative that brewers use lactic acid or acid malt when brewing German style beers.
Thanks Martin!
I’m mashing as I type. See my recipe details. Thanks for all of the great tips folks! 
Magic Dragon(Munich Dunkel)
Munich Dunkel
Type: All Grain Date: 11/25/2013
Batch Size (fermenter): 5.50 gal
Brewhouse Efficiency: 80.00 %
I targeted this water profile
Ca - 100ppm
Mg - 8ppm
Na - 3ppm
SO4 - 17ppm
Cl - 10ppm
HCO3 - 250ppm
Additions:
5.5gal Poland Spring Water - finishing volume
1.1g MgSO4 (Epsum Salt)
2.7g NaHCO3 (Baking Soda)
8.2g CaCO3 (Chalk)
-doughed in protein rest temp 133F for 10min
-heat/recirculate mash to saccharification temp 144F for 40min
-heat/recirculate mash to saccharification temp 158F for 20min
-recirculate/heat to mash out @ 170F
-fly sparge 168F
Ingredients:
8 lbs Munich Malt - 10L (10.0 SRM) Grain 2 71.9 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 18.0 %
6.0 oz Carafa II (412.0 SRM) Grain 4 3.4 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 5 2.2 %
8.0 oz Rice Hulls (aids in lautering)
1.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 6 17.4 IBUs
0.25 oz Hallertauer Mittelfrueh [4.00 %] - Boil 20.0 min Hop 7 2.1 IBUs
Beer Profile
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 19.6 IBUs
Est Color: 19.4 SRM
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 19.00 qt of water at 140.3 F 133.0 F 10 min
Saccharification Heat to 144.0 F over 15 min 144.0 F 40 min
Saccharification Heat to 158.0 F over 4 min 158.0 F 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Created with BeerSmith
i woulda thought you’d do 144 for 20 min and 158 for 40, being that its a malt forward style, no?
Ron,
The chalk is not needed or desired for that mash. Both the calcium and bicarbonate are far too high.
Ron. Was the Ca enough to offset that HCO3? Was the pH on target?
OK…I only added half of the salts to the mash so far.
That should leave me with this:
Ca - 60ppm
Mg - 2.5ppm
Na - 14.3ppm
SO4 - 9.6ppm
Cl - 5.3ppm
HCO3 - 127.2ppm
I’m hoping the Carafa will keep me in acceptable limits. My experience has shown this to be the case.
I based this water profile from Kai’s research on his website.
http://braukaiser.com/wiki/index.php?title=Various_water_recipes
Ah, sorry to see that on Kai’s site. While it’s accurate for the tap water, its not what is brewed with.
Do review my presentation on Historic Water from this year’s AHA convention. In the old days, the water was pre-boiled to knock out some of the excessive alkalinity and the calcium goes out with it. After boiling, Munich water is a semi OK water to brew with as long as you then attend to the remaining alkalinity.
I’ll follow up on this presentation. Thanks.
I only went with half of the prescribed salts to finish with this:
Ca - 60ppm
Mg - 2.5ppm
Na - 14.3ppm
SO4 - 9.6ppm
Cl - 5.3ppm
HCO3 - 127.2ppm