How different is a full grain brew vs grain/extract?
I have been doing the brewers best kits which is both grain and extract(at least the ones ive used)
It's not much different with this beer, if you hit the same IBU using a similar hop schedule and your extract is fresh. Emphasis on fresh.
You can achieve a lighter color with all grain and full boils. People will tell you can get a better malt flavor with all grain. Which is very true. Especially if the base malt is Munich, Vienna, Maris Otter or Golden Promise.
All grain tends to make fresher cleaner tasting beers. If your malt extract is old is gets a weird flavor. People call it extract twang. You will never get that with all grain.
Regardless with a light beer at 1.030 those flavors are muted when the final gravity is 1.000 using amylase enzyme.
Any other beer I wouldn't normally tell you this. Especially when I think of flavor profile of Miller Lite or Bud Light. You can make good extract beers with steeped grains if you are careful about your process. That's requires; good tasting water, fresh ingredients, late hop additions, pitch the enough yeast and rack carefully along the way and drink while fresh.
I'm a low oxygen brewer. Anybody who makes the leap to low oxygen will down play the quality of beer that's not low oxygen. Much less anything made of extract. When I started brewing I started with Mr Beer. Then stepped up to 5 gallon extract steeped with grains, then to partial mash, then to all grain. I was at all grain with a plastic cooler for 12 years before adopting low oxygen. Every step of the way was an improvement.
The flavor you get from low oxygen brewing is a malt flavor nuance you detect once you start with low oxygen techniques. Specifically with this beer style it can make a big difference. That difference is what it tastes like at two weeks old vs two months old. Some people will deny this. If you make the beer and taste it along the way you will see a flavor change over time. Not necessary bad just different.