I realize the question is kind of open ended but for the sake of extract brewing what does darker DME really add. Aren’t you better off using a lighter DME and steeping darker malts/caramels to get color and flavor? It seems it’s easier to control the fermentability of the wort this way.
The reason I ask, I had ordered 9 lbs of Light DME for my next brew, and NB accidentally sent me 9lbs of Dark DME. I called and they said since it’s a food product they aren’t allowed to accept a return. They sent out the Light DME so now I have 9 lbs of Dark DME to figure out what to do with.
I do have a RIS I’m planning but the recipe I started (and most the others I’ve read) use Light DME. So it makes me wonder, other than adding some color and decreasing the fermentability of your wort, what purpose does Dark DME serve?