Hi, I'm planning my next brew and was taken by the Munich Dunkel recipe in the GH book. I looked online and also found a couple of recipes which were interesting. After making changes to fit with hops I have I've ordered some grain. I realise I've deviated from the GH recipe quite a bit and have c.90,% Munich as my base malt. Will this be fine, or am I heading for trouble? Although I found a couple of recipes using this quantity, most other recipes seem to split Munich with another larger base malt (maybe due to costs?). I've also just noticed that GH recommends 50% max Munich in his Malt table. I'm happy to go for it, but also happy to lower the % and get another base malt if needed. Any advice welcome.