What are the effects of changing the darkness of Crystal Malt?
I'm an extract brewer, and many of the recipes I've tried call for steeping some crystal malt, but I'm not always able to find the °L called for. Usually I can get something close, but I'm curious what the effects would be of larger changes on the recipe. i.e. if I replace 25° crystal with 85° crystal (or vice versa), what will change in the final beer?