Pale Ale crystal malt question

[Manowarfan1]

Howdy all - another question for the more knowledgeable brewers here. I need to make a pale ale to put this "jalapeno tea" (jalapeno infused vodka that has been soaking for several weeks, oops) into. I was going to do a simple pale ale recipe with what I have on hand. For a 2.5 gallon LBK was going with:
3 Lb 10 oz 2 row
14.3 oz Vienna
8.5 oz 40L
Some cascade hops .85 oz at 60, .4 oz at 30 and .17 at 15 and 5 minutes.
Use some harvested Notty yeast.

Problem is I don't have any 40L left. I have 150L and Dark Munich (135-145L). Also have other "specialty malts (honey, wheat, black patent, biscuit, aromatic etc).
If I go with the 150L - should i reduce the amount by 75% (40 to basically 160) - will this keep the color the same AND the taste? Or is the taste/sweetness basically going to be the same with only the color affected by the heavier kilned malt?
From what I can tell here is the summary for the Dark Munich:
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales
Whereas the Dark Crystal is a pronounced caramel flavor (versus a light caramel for the 40L).

Color is not so important to me - it is just us drinking it, but not sure I want excessive caramel flavor in a pale ale that I want to experiment with these jalapenos. Should I reduce the amount to maybe 2 oz of the 150L, leave it out all together or perhaps sub in a lighter colored, but different flavor profile grain (aromatic or biscuit in a pale ale?)

What sayeth the Borg, thanks
jeff

[BigPapaG]

Looks like your recipe should have a little caramel...

If it were me, I think I would use an ounce (or 2, depending on the color you are looking for) of the Dark Munich and an ounce of the C150, and a couple of ounces of biscuit to fill it out.

Note that in addition to the color enhancement, this will tast different than just adding C40...

As you know, 'different' is subjective, might be better or worse...

YMMV!

[Kealia]

Just another option: If you want to highlight the jalapeno tea consider not adding the C150 or dark munich,. Drop all but a few ounces of the Vienna and add in some wheat. A good wheat base is great for 'flavored beers' and you can do it without making it a true/full wheat beer if you want to avoid that.

Add this to the long list of options you've no doubt already started to compile.