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Sweet Stout Extract Recipe Design

Planning on brewing the NB 5 gallon Sweet Stout extract kit this weekend. Hoping to get some feedback on the recipe. I’m surprised to see Amber LME in the recipe, why not dark LME? Also, why not add all the LME at the beginning of the boil? I thought adding extract later in the boil was to help keep the beer lighter in color.

Looks like the bulk of the dark stout color and depth of flavors is coming from the specialty grains that are steeped. The not so dark LME divided between the beginning of the boil and the end of the boil is for balance of flavors without the stronger flavors of a high ABV dry stout.

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