Originally Posted by Yooper
I suggest using light or extra light DME or LME, and not "amber", as it's got crystal malt in it already so you're doubling (or maybe more) up on the crystal malt.
Use no more than about 15% crystal malt, total. You've got way too much, with nearly two pounds in the recipe plus whatever is in the extract. 1 pound is ok, and I'd mix it up a bit- use .75 pound of 40L and .25 pound of 80L. Or .25 pound of 120L, as an example. That gives a depth of flavor without too much cloying sweetness.
What's "honey extract"? Just honey? Or something else? I've never heard of "honey extract".
So something more like this:
Batch Size 5 gal
Color 11.0 srm
Total grain: 9.350 lb
Muntons LME - Light Extract 6.600 lb
Caramel/Crystal Malt - 40L Grain 1.000 lb
Rye Malt Grain 1.000 lb
Honey 8.000 oz
Caramel/Crystal Malt - 80L Grain 4.000 oz
Wyeast - American Ale Ale
If I did a half pound of 80L it would put my caramel at roughly 15% of the total grain bill. I'm guessing since I'll be steeping the grains instead of mashing that perhaps I want to be on the high side since the efficiency isn't as good.