[fat58hwy]

This may be a bit broad, but what grain would I add to a recipe to add a bigger malt flavor to a beer? I am currently doing partial mash brews and have about 20 brews under my belt. I have made many recipes which I enjoyed the result, but would have liked to have had a bigger malt flavor to some of them; mostly my Ambers and Red's. Any advice would be appreciated.

[The Professor]

Munich Malt does the trick for me.

[a10t2]

+1, I use 5-10% Munich (the ~8 L stuff) in a lot of things.

[dhacker]

Yep, Munich is the grain of choice. You might even try a dab of melanoidin. 

[fat58hwy]

Excellent. Thanks for the help.

[tom]

And less hops.

[enso]

Aromatic malt adds a really nice malty aroma and flavor as well.