cara malt crystal malt

Zambezi-Special

Besides the standard base malts, I also got
Cara malt (simpson's, 30-42 EBC)
Crystal malt (thomas fawcett & sons, 150 EBC)
Aromatic malt (dingemans, amber 50 EBC)
I'm not sure of the exact difference between them, except their contribution to colour
I like the aromatoc malt in 5-10% in blondes & tripels
I find the others a bit overpowering.
What would you all use them for, or recommend them for?
I don't like porters, stouts and doubles.
My preference is for blondes, belgian ales and tripels, saison, wheat beer, Irish red etc. Nothing too hoppy.
Any ideas?
I used the caramalt in a triple (sylla) but found the caramel taste far too strong

The-Brew-Mentor

5% of the crystal in a pale ale is great.
I'd think the lower cara malt would work well in a blond.
The aromatic is very malty and would be good in an Irish ale

Zambezi-Special

I've used the aromatic in blondes and belgian ales and I really liked it.
I'm definitely going to look into an irish ale, just hoping I have a yeast to go with it.
Also, I need to go back to my sylla recipe and check how much caramalt I used.
Maybe the caramel was overpowering because of too much, or too hot fermentation, or wrong mash temp. I used T58 for this

Minbari

My understanding is that cara-xxx and crystal-xxx are the same thing with different names
Aromatic malt is the same as melaniodin?  So it would impart a very strong malty flavor and add some red color