I don't think it will. It's soooo similar to melanoidin malt, or at least some versions of melanoidin malt.

Huh, I've used MW and Carafa II/III interchangeably without noticing many differences at all. I only use it in small quantities for color adjustment, perhaps that's why.

92.5% Vienna

2.5% Carafoam

2.5% Melanoidin

2.5% Pale Chocolate

I'm a blackprinz fan for color adjustment. The flavor is much milder and more pleasant than carafa, IMO. It's one of the only Briess malts I actually like. I talked with the Briess guys at NHC and they told me that it's probably because carafa special is a de-husked malt, so the amount of husk material remaining is going to vary from batch to batch and year to year. But Blackprinz uses a huskless barley variety so there's never any husk on it, and they specifically kiln it to a super high L (550 IIRC) so that you don't have to use very much of it to get color adjustment. It's one of those rare products that seems to live up to the idea and marketing speak.

838, that's right. I get toasted-nut in higher quantities, I'm not sure I've ever used it in such low quantities. I can see it working out really well!

Hmm...I just found Weyermann Floor Malted Bohemian Dark malt. Now I kinda want to so a SMaSH with that and Saaz and see what happens. Use WLP800. It would be about 9 SRM. I think when I order my ingredients for a full batch of vienna I'll order enough to do a 1 gallon of that. That sounds cool.