Originally Posted by duffstuff
I just steep these for 30 mins before the boil. I didn't realize it would sweeten it up. Any advice on how to change it a bit ? For a hoppy beer. Thanks a million .
Caramel/cyrstal malts will give you some sweetness that may range from lighter caramel to dark and raisiny, see this
For pale ales/IPA's I personally wouldn't go over 10% (actually I usually go around 5%). Dropping the caramel to 500g or less would get you in that range. If you want you could bump the DME just a bit to compensate, depending on what you are shooting for as far as OG.
Another option is to throw in 0.5-1 kg of pale malt and do a partial mash. It's really not that much harder than steeping, and Munich should really be mashed anyway. Lots of info on the forum about easy partail mash techniques.