all grain; Agree. Many things can change the outcome. I use GW pale Malt as my base, and just different LHBS will give me different results.
merfizle: Red Weizenbock? Sounds good!
riceral: Yes, I have found that a little roasted barley will give a red color, but will quickly become brown as the amount increases. I only use roasted barley in dark beers, so I don't have the amounts.
My basic starting recipe is a base made from GW Pale, and Munich. I like the combo. The ratio varies. I avoid any hops starting with the letter 'C' (I know, that's considered a felony here in the NW) because I feel too many other brewers are using them. My go -- to hops are Northern Brewer and either US Tetts or Willies. My main yeast is American Pale (SN). I do use Irish Ale (Guiness) on dark beers. And yes, I have swapped them, with good results.
I have taken recipes to the LHBS, and come out with something different. Now I just start with my basic base, and browse the selection for something to add to it. I keep notes, and if it's enjoyable I THEN create the recipe in BS2.
But that's just me.
Prosit
Ed