To get back to Denny's post:
What is your goal with this beer? Are you aiming for a particular style of brown ale? Are you thinking more of a British brown or American brown or something else even? What is your recipe so far? What kind of flavors do you think you're missing from your current grist formulation - or what kind of flavors do you want in the final beer?
Side question: Why the aversion to crystal and roast malt? Carafa I is a roast with little reward.
To be honest, this post was more about curiosity than anything. I had a string about the recipe a couple of weeks ago which I could have just added onto. I am basically wondering what other specialty malts people use in their brown ales which is why I thought it was sort of a different topic not necessarily related to what I will be brewing...
Basically the goal of next week's beer is something between a munich dunkel and a brown ale. I will not be using lager yeast. So basically, it's a german brown ale I suppose in that I will be using mostly german ingredients. With having a munich base, I don't feel that crystal malt is necessary and I happen to really like carafa malt although I normally use it for color adjustment.