Brown vs carabrown at a 1:1 ratio?

[SanPancho]

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?

 

[Jwin]

Look into coffee malt
~150L, so a bit lighter than brown malt iirc
I love it. Use 15-20% in my porter(depending on gravity) as the only roasted malt. It's has plenty of complexity,but not harsh at all. Very smooth.

 

[SanPancho]

im not sure you're actually familiar with brown malt. its like 60-70 typically. carabrown is 55. no where near where you're thiking.

 

[Jwin]

Simpsons is listed at 161-225
Was what I was looking at.
Guess it's one of those things where different maltsters in different parts of the world...

 

[KyleWolf]

For what it's worth, I use 1# of carabrown in a fairly big bodied brown ale (6.5-7%) and it is almost indistinguishable from brown malt (except the slight lack of roast you mentioned) at ~8%