First, I've only been brewing sense April. Second, most of my "brewing" has been no-boil. I've only done two batches that were not no-boil. The first was a pale ale that reminded me of Fat Tire which was a partial mash. More hoppy then I was use to but hope it will grow on me. My wife prefers Hefy. So I got a recipe and that was an all extract. Everything look great at first. Got the DME in the pot with water and once it came to a boil added .5 oz hopps as instructed. Let it boil for about 45 mins. Color looked like I remember it from drinking it until about 40 mins into the boil. Then it started darkening up. lowered the heat to a slow simmer. Added the rest of the hop for the last 15 mins and Irish Moss for the last 10 and finished the boil. Starting gravity was 1.050 like I was told it should be and I tasted it and tasted like I thought it should. Put it in the fermenter and pitched the yeast. Next morning checked the airlock and it was bubbling nicely. So I think it will be fine. But the color was a medium to dark amber color and I remember seeing Hefy as a very light almost milky yellow on color. And this is WAY darker then that. My thought is I started to caramelize the sugars in the malt. But, I didn't have a heavy rolling boil going. It was more of a gentle boil just above a simmer. The pale ale I made came out dark too almost a ruby color. It tastes fine, too. Looks and tastes more like a Serra Nevada then a pale ale. So, I'm wondering what I did wrong or if I did anything wrong at all.