Hey all-I'm in Europe, and my grain choices tend to be a bit limited. Generally I can only get Weyermann Pale Ale malt, which clocks in around 5-6EBC. Sometimes I can get maris otter (about the same) but on rare occasions I see Weyermann Extra Pale or Extra Crisp Maris Otter (both around 2EBC). Since I've never been able to brew a side-by-side, what's the difference between the 'normal' an 'extra pale' varieties besides colour? Do I end up with a different flavour-profile beer if I brew with an extra pale? I'm just thinking about getting a 50lb bag of the extra pale while it's in stock or just not worrying about it and ending up with slightly darker beer.
Edit: to clarify, I can always get Pilsner malt which is 2EBC, but I'm wary to brew with too much Pilsner because I've ended up with shrimpy/popcorny beer before, even after a 90' boil, so I try to avoid it if possible.
Edit: to clarify, I can always get Pilsner malt which is 2EBC, but I'm wary to brew with too much Pilsner because I've ended up with shrimpy/popcorny beer before, even after a 90' boil, so I try to avoid it if possible.