Originally Posted by JohanMk1
Thanks for the input, I do however have a question on that.
What would the difference be between 17% and say 8% crystal?
I'm cheating now and taking a second question. How low would you take the crystal?
It depends on your goals for the beer. Beers with a lot of caramel/crystal sweetness, like American amber, may go as high as 12-15% crystal malt. For a beer without much sweet caramel flavor, sometimes 0% is the right amount (pilsners, and some IPAs for an example). For many IPAs and APAs, 5-7% is a common amount.
For an ESB, I would say that 8% crystal malt is appropriate. but use British pale ale malt (instead of US two-row) if you can get it- a good ESB has rich malt character, with "bready" notes.