Originally Posted by Yooper
Corrent. Amber LME has crystal malt in it (that's what makes it "amber") and then the crystal malt from the steeping grains means that the crystal malt is basically doubled. It was on the high side as it was, and adding the amber LME means a sweet crystal-heavy beer.
I suggest always using pale or light or extra light extract and getting color and flavor from the grains. That's how the all-grain brewers do it, too. Using a light base grain for the base malt, and then adding specialty grains to get the color and flavor right in a recipe.
Also, a little kitchen scale is really important as when you bottle you'll use 4-5 ounces of corn sugar, and the LME/DME needs to be weighed by the ounce and pound and not "cups".
I hear and agree with what you say.
As I said earlier, I am doing this recipe first.
Then in 2 weeks I will use the Pilsen LME... and get a scale... didnt have one and didnt want to wait.
I'll save a bottle and do a taste test with each one.
Then, I may do a third batch using a little more hop with which ever variant I like.
The one good thing about the small Mr. Beer kit os I can try a bunch of smaller batches to experiment with.