Chez, you're in luck. I just wrapped up a double 1-gallon experiment with these two malts. Had the brew-bug one day & two 55 pound sacks of malt.
My experiment was simple. I made gallon batches of 1.040 OG beer solely from each malt. Hopping was kept to a single 60 minute addition of about 20 IBUs. I selected a clean ale yeast and fermented cool to minimize its influence. Both brews finished around 1.011 SG.
Toasty notes. A little grainy sweetness.
Tanish-amber in color. Tan head.
Grainy, toasty. Leans to the dry side, with just a little malt sweetness.
Grain sweetness up front
Paler than the Munich beer.
Biscuit. Has a soft (or smooth) sweetness but not cloying.