Using 2 cans of hopped LME - IDEAS and HELP needed!

[DREBEESIE]

I have two cans of Mr Beer Belgian Spiced Christmas Ale that I want to throw together and make a five gallon batch. The info for the hopped LME is as follows:

NET WEIGHT 3.75 POUNDS (1.7 KILOGRAMS)
This recipe will produce 2 gallons of beer in approximately 3 weeks. Suggested lager time is 1-3 months.
Flavor: Balanced
ABV (alc/vol): 6.5%
SRM (Color): 16
IBU (Bitterness): 45

If I put these two cans together in a five gallon batch would it turn out alright? I was trying to use them really as a base to make a copper/amber ale
I wasn't going to add the spice sachets or use the T-58 yeast that came with it, but instead use California Ale WLP001.
Would this turn out okay? looking for mild to medium hoppiness and for it to maintain a similar SRM of around 12-18

I was even thinking of adding up to .5lb of coconut palm sugar to add a toffee like flavor.

Please advise... I'm still kind of a newbie and would love to hear your ideas.

 

[justenoughforme]

have you considered adding any sort of grain ?

that is designed to make four gallons at 5.6% and you're making it into five gallons... you'll have a thinner beer, and lower ABV. wether that's a deal breaker or not is up to you.


any more detailed information and someone who's brewed more than three batches of beer would be a better help.

 

[DREBEESIE]

I ended up steeping 2/12 cups of crystal 60l and 1/2 cup of chocolate for 20 minutes between 150F-160F I also added 8oz (approximately 2 cups) of coconut palm sugar
The OG was right around 1058
I hope it turns out ok. It doesn't have to be a high ABV but it would be nice to have it finish in the 5% range. I look forward to the results.

 

[justenoughforme]

as i understand, that's mashing temperature, typically people steep a little higher as the goal is to extract colors and flavors, not convert the starch to sugar entirely.

and i miss read, the original plan is for 6.5 not 5.6
... that'll leave you right around 5.2% when done is diluted by 20% (five gallons instead of four)

 

[DREBEESIE]

I'm still figuring out the how to go about using grains. I haven't brewed for a few years. I just took the directions for steeping the grains from a partial extract kit. It said 20 minutes at temperatures between 150-160F before adding the LME. I'm guessing it did something for the batch. I know it definitely added some color and a little bit of flavor. It should be interesting to see how it turns out. The thing I'm most curious about is the palm sugar. I tasted the wort after I took a reading and I could defiantly taste the toffee/caramel flavor of the sugar. It would be great for that sugar to ferment without adding a cider or off flavor and still leave behind some of that toffee/caramel flavor. I will post back here after I have the FG results and it's finished fermenting.