Originally Posted by Joewalla88
Do you think the crystal 10l is out of place? I've never used it before. I'm still pretty new to this.
Crystal malts are not traditionally used in German beers, especially light beers. I think you have a nice recipe, but it's not traditional or "to stye" if that's what you mean by out of place.
Crystal 10 should add a slight sweetness with maybe a little caramel like flavor. In the quantity you've listed, I think you're fine with the crystal malt. It really depends on what you're going for.
Maybe think sbout using Munich malt if you want the beer to be more German. Munich provides a nice bready, toasty, nutty character. It's slightly lighter in color than the C10 and is considered a base grain like the Vienna.
I often use this site when using a new malt: http://www.beercolor.com/malt_descriptions.htm