What's funny is that I used Rahr standard base malt, Canada Malting, Great Western, Briess, etc. and I was mashing a little higher to get the beer where I wanted it. Then I switched to Rahr Pale Ale malt and was making the beers the same way but they were coming out maltier and slightly heavier and darker than usual so I backed off on the mash temp (like 152° to 150°) and everything was coming out pretty nicely. I thought I had just found that my tastes were changing and that I liked things a little crisper and drier as opposed to maltier. Well, I was adjusting for the depth of the Rahr Pale Ale malt and now that I'm using MaltEurop... I probably should be mashing a bit higher again. It may just be a one-off thing but I have made a number of beers already with this malt so I we'll see. I may just go back to the Rahr after this.