Question on APA recipe

[jordanpace]

I've been looking at a few American Pale Ale recipes on here, and it seems the majority of them use 1lb of vienna or munich malt for ~5 gallons.

Just curious to what the vienna/munich malt adds to the beer. Or maybe this is just what you do according to the style?

Thx.

 

[kaz4121]

From the wiki:

Vienna Malt is a kiln-dried barley malt darker than pale ale malt, but not as dark as Munich Malt. It imparts a golden to orange color and a distinctive toast or biscuit malt aroma to the beer.

Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough diastatic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains.

I would say for flavor/color.