When brewing a Munich Dunkel Lager recipe, fermentation temperature control will be imperative. The German lager yeast used in this beer prefers temperatures of about 50˚F or below.
The first beer brewed with Munich Malt was called Märzen, and it was used at the much famed Oktoberfest. Beers made from Munich Malts have a darker complexion than many other types of lager; however, they aren’t as dark as Dunkel, which is one of the darker beer types you can find.
If using Munich, it is suggested to keep it on the low side. If you desire to add any specialty malts, keep it under 10 percent of the total grist. Some specialty malts to consider include, CaraPils, Carafoam, or Wheat. All of these malts are known for their ability to help with the head and overall body of the beer.
In Designing Great Beers, Ray Daniels mentions using Belgian Biscuit malt in a Munich Helles recipe that garnered a few awards. Acidulated malt can also be used to help get the appropriate pH levels during mashing. Use below 5 percent. Unfortunately, this is going to be a style that will be tough to brew with extract.