Beginning slightly sweet and delivering an array of toasted flavours, this aromatic malt is smooth and clean with a slightly dry finish. Contributes light brown and orange colour as well as an intensely malty flavour in any beer.
A European-style Munich Malt that provides, clean, intensely malty flavour. Typically used in Oktoberfest, Bock, or Belgian style beers, this malt is a fantastic complement to any beer needing a more malty flavour and aroma. Produced in the U.S. from recommended AMBA/BMBRI 2-Row Malting Barley varieties.
Details:
Malt Style: Munich Malt
Flavour: Very smooth, clean, slightly sweet, rich intense malty
Color: Deep golden with orange hues
Diastatic Power: 20
Extract Percentage: 77%
Lovibond: 20º
Moisture Percentage: 2.5%
Grain Usage: Up to 50% for Bock/Doppelbock style beers for an exaggerated maltiness
Grain Type: Lightly Kilned / Toasted Malt
Malt Color: Medium-Light (15-60° L)
Alpha Amylase: 25
Possible Substitutions:
Biscuit Malt: This is the most direct substitute in terms of the toasty, bready biscuit notes. However, it lacks the sweetness and other complexities of aromatic malt [1, 2].
Crystal Malt (around 15-20L): Crystal malts in this range offer a similar colour contribution (light amber to copper) and a touch of sweetness, although the caramel character will be more prominent compared to aromatic malt's honeyed notes 
A blend: Experiment with combining biscuit malt with a touch of Crystal Malt (around 10-15L) to achieve a closer overall profile to aromatic malt. This allows you to balance the biscuit character with a hint of sweetness