I’ve made this style with and without crystal type malts (usually Caramunich I or III - don’t ask me why no level II).
While the contribution stands out when it is young, I think it becomes really subtle after 30 days of lagering.
If you think you want to try it with Carared, do it. This is how we learn.
If you notice years worth of Homebrew Con award winning recipes, you’d find out that there isn’t as much of a standard template as people might think. Sure there are trends, but when we speak in absolutes (you must use _____ or you must not use ______, there tends to be examples of people winning decent awards without that advice).
Listen to advice, but make the beer you want to make and see if you like it.
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