I am no maltster, but I have used a lot of malt over the years. As I understand it, there is 2 row and 6 row malt based on the kernel alignment on the stalk (and having different specifications between the two as base malts, such as diastatic power, nitrogen levels, etc...). Typically from there the maltster adjusts its process to arrive at the final lovibond to create the maltsters categorization of malts. This would typically be the categories mentioned by Brew Bama. Pils is usually very low (below 2 L) through Dark Munich (Light Munich might be at around 4-6L, or so, Dark at 8-10L, as an example.) I had a Viking Extra Pale that was 1.7-1.9L, which is down in the Pils range. Due to its makeup, 6 row typically has more enzymatic power than a comparatively similar Lovibond 2 row variety.
I could be wrong on any of the foregoing, but at this point in my life, I am starting to forget things that are not essential to the hobby. I am just happy to get good results.
To add, there are Munich Malts up to 40 EBC, which is 14.7⁰Lovibond. Durst and Avangard make those 40⁰EBC Munich Malts.
When a recipe says Munich malt, I ask which one?