Pimp my grain bill

Hi!

I'm trying to make a point of learning how different ingredients taste by brewing relatively straightforward beers with one new addition each time.

For my next brew, I'm thinking of doing a light-ish pale ale with Extra Pale Maris Otter as a base, maybe about 5% wheat (for the obligatory "mouthfeel and head retention"), and a solid-but-not-ridiculous hit of late Mosaic. I'm wondering whether there's an amberish non-crystal malt that would go nicely into this? Munich I or II? Belgian Biscuit? British Amber? Any suggestions? Or any other interesting ideas for additions?

Thanks!

You might find taster packs that the Malt Miller sells useful, unfortunately they seem to be out of stock of the UK one but it's a cracking idea to be able to taste the various malts.

I would think the Munich 10L would be a nice addition. I would add a clean bittering hop at 60 to balance out the sweetness.

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