Unfortunately, my fermentation containers are a bit too shallow in depth at this point to use my gravity meter. Pretty soon I'll be increasing my batch size so my OG meter will be useful. Until then it's just me hoping beersmith is correct. Anyway, here's what the company that produces said malt says about it:
"MALT CHARACTER
Cara Pale is produced from green malt in a roasting drum. Despite the low colour value, Cara Pale is a true caramel malt, i.e. the starch has been gelatinised and saccharified within the kernel. Cara Pale is sweet and caramel-like. The enzymatic activity of Cara Pale is negligible.
APPLICATIONS
Cara Pale is used to produce a full-bodied beer with a clean, round flavour. Due to its low colour value it is suitable also for light coloured beers.
BREWING CHARACTERISTICS
moisture % max 7.5
extract fine % dm min 77.0
colour °EBC 6 - 10
STORAGE
Cara pale should be stored in a cool (< 20 °C), dry (< 40 RH %) place. Under these conditions the shelf-life is minimum one year."
I used 80% of Carapale, 10% table sugar and 10% muscovado sugar. The sugars were used to increase the alcohol percentage from about 5.5 to 8. So according to Beersmith, I was going to be getting an alcohol% of around 5.5 with it. According to the manufacturer, which also provided a malt file to import into beersmith, the protein % is 11.7. I'm just noticing now, it does say that the "max in batch" is 20%.
Well, it seems like my experiment is likely to get thrown out so, good thing it was only a small batch(5 liters or 1.3 gallons). I'll let it go and see how it turns out. As of now, I have some other fermentation containers that I can use to make some legitimate beers but maybe some reading is in store for me. Thanks for the help guys!