𝐋𝐌𝐄 𝐒𝐢𝐧𝐚𝐦𝐚𝐫 might be your solution.

Have you been playing with the idea of a darker beer but wanting to avoid the issues of too much roasted flavour or bitterness? Let alone futzing around with the added dimension of your darker specialty malts and their bearing on mash pH?

Have you heard about Weyermann's 𝐋𝐌𝐄 𝐒𝐢𝐧𝐚𝐦𝐚𝐫? We now offer you this 𝑝𝑟𝑜-𝑏𝑟𝑒𝑤𝑖𝑛𝑔 ingredient in 4oz and 8oz options, rather than the whopping 5.9kg previously only available through the big malting houses. We make these amounts available in sanitized, vacuum-sealed, canning jars packaged in-house.

Depending on what you're looking to accomplish, you might use 2 to 4 ounces in a five gallon batch as typically 6g would darken your wort by 1 SRM. Extrapolate your usage from there.

Check out Weyermann's description of the product and the plethora of styles you might play with:

https://www.weyermann.de/en-gb/product/lme-sinamar/

For further reading and ideas...

https://beerandbrewing.com/getting-more-from-less-three.../

https://beerandbrewing.com/recipe-beachwood-american.../