Originally Posted by roo
The malt I am using is 60 - 120 °EBC.
Can I use 10% of this grade in my malt bill?
Yes, and 120 EBC is not very dark - that's ~60şL. The amount of crystal I can tolerate seems to have a lot to do with attenuation. An aggressive yeast can mow down a lot the sweetness.
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)