Usually go anywhere from 17-25% brown malt. But it has a slight edge to it on the roast, so was told to swap carabrown-- It has the brown flavor without the roast edge. But as its a crystal malt, im wondering if 20-25% would just be way too high? Wouldn't mind the extra body buy dont want it coming off weirdly sweet due to crystal.
Is that the case? Or would 20% be ok?
Is that the case? Or would 20% be ok?