I'm planning on doing darker/amber beers in the next couple of months, and was hoping for some advice for a well-rounded specialty malt addition that I could use to increase the SRM of all the recipes I want to try, without being too roasted/bitter so it can be used in a wider variety of beers. My upcoming brews are: american red, american brown, pumpkin ale, and oktoberfest/marzen. Based on my LHBS's website, I've narrowed it down to these options for grain: belgian special B, carafa type I, english pale chocolate (220L), or caramel 120. Or is it a terrible idea to buy one malt for all these styles, and I should instead buy the best specialty malt for the particular beer I'm making? I can post the recipes if needed, but without a mid-high lovibond malt, they look a little off. Here is the shop's website if you're interested: https://www.thebeveragepeople.com/beer-brewing/ingredients/malted-grain.html Thank you!