I prefer the Briess Pilsen DME myself, too. I just happened to see the amylase on the shelf at my LHBS (they sell lots of flaked corn and amylase by the pound for some reason, hmm...) and figured I'd give it a try. Plus the Munich LME isn't quite as fermentable as the Pilsen DME and I want to make sure this attenuates well.Briess Pilsen extract can finish pretty low on its own.
Oh yeah. I use it for small batch hop trials. Just curious to see the FG difference the amylase brings.
I've been doing more extract brews lately, and if this let's me control attenuation better I might add it to my toolkit. I might run some FFTs on some small batches to see if it really makes a quantifiable difference with various extracts.