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!