Bring down color without imparting flavor?

[1vh1]

Would I be correct in assuming that adding some Black Patent during the last 5 minutes of my mash would darken by brew with out making it to "roasty"?

 

[annasdadhockey]

You're probably better off using debittered black malt or Carafa III. Color without roast, all th way

 

[ghpeel]

For me personally, I still get a touch of "roast" character from Carafa III Special (Dehusked).

I think I'm pretty sensitive to the taste of darkly roasted malts (don't much care for them, hate most stouts) so YMMV, but I can pick up roast character from my schwarzbiers which usually have 2-3oz Carafa III Special. I like the taste in that range.

 

[1vh1]

Would you guys reccomend adding some Carafa III to a Maris Otter/Cascade SMaSH? Just to give it a little more depth? This is my first time not following a set recipe, but I don't want to make something that tastes like ass.