To the OP if you are still refining technique, save money and go for cheaper pale malts, especially in beer styles that are less sensitive to the base malt quality.
For hoppy styles you can add complexity with a small amount of another malt like Munich, biscuit etc if you recipe calls for it.
Once you are more comfortable with your process you can then see how premium malts perform in your beers.
It does start to matter in certain styles - in lagers I will buy as good as I can get etc
Base grains
Confused about acid malt? You won't be after you post your malt-related questions here!
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- Lost in an Alcoholic Haze
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