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Hey Guys,

I'm going to be brewing up Tasty McDoul's Janet Brown Recipe out of Brewing Classic Styles when I get back from vacation and am planning the brew day out. Only hiccup I'm coming up with is Noble Grape doesn't have Carafa 3 Listed in their ingredients listing. Does anyone know if there would be a major impact on this recipe if I substitute it with Black patent? it's only 2% of the Malt profile. I don't really want to get into order online, as I'm not going to be home until the brew day and won't be home to accept the package. Plus i'm going to be driving through Halifax on my way to Seaport next weekend and would like to grab all my ingredients at once. Has anyone attempted this recipe or had any luck with this substitution?

Thanks
Jim.

It may not make that much difference since it's only 2% but if I am around when you are in town I can give you enough for your batch at the H&T if Noble grape doesn't have it but I think somebody mentioned the NG did get some in a while back

NG doesn't have it listed, but last time I was in the store, they had some on the shelf (Bayer's Lake). They're probably still working thru what they brought in for the Garrison Brew Off.

If you end up having to go with the black patent, don't mash it. Throw it in when you sparge and you will get the color without alot of the flavor.

I'm positive Quinpool has some. I've brewed that recipe before, and I don't think it's going to make or break that beer. Pay attention to the mash temp for that recipe.

Thanks for the help guys, I'll check NG next week when we are in town. I'll let you know how it turns out.
Appreciate the offer Nash, hopefully I won't need to take you up on it. We will probably stop by the H&T anyways when we are in Halifax if we can get a night without our kids, hope to see you there.

X, how'd the brew turn out when you tried it? Does it stand up to the hype?

Cheers!
Jim.

It's a good beer, I've brewed the regular and imperial strength versions. But I wasn't blown away by them. If I was to brew them again, I would make sure that they did not finish as dry as they did, so keep that mash temp up around 154.