It Looks Like It's Going To Happen...But...

[Chuck N]

It looks as if I'm actually going to get the Plagiarist's Brewery back up and running next week. This is after two previously failed attempts. In my first attempt I went to get the ingredients I needed to make my "Heart Of The Country" brown ale. Here's the recipe as I have it:

For a three gallon batch;
Marris Otter 3.50lb
Brown malt .75lb
Pale chocolate .25lb
Golden naked oats .25lb
Medium Crystal .25lb
Flaked barley .25lb

.5oz East Kent Goldings for 60 min.

The problem then was that the LBHS was out of brown malt. One of the customers in the store who is a member of the local brew club said he - tentatively - recommended that I use blackprinz malt in it's place but at a smaller quantity. (He couldn't give me a recommendation as to how much to use.) So, after that attempt and a second attempt to set some time aside to brew failed I have time to go back to the LBHS to see if they have brown ale now or I can just go with the blackprinz and try to find a quantity that works. I really liked the recipe that I have but I'm not afraid to try something new and, maybe, make a better, maybe even a unique beer.

So I guess what I'm asking is for the advice from this vast resource of brewing knowledge. (If I was was a Corn Husker that would be Nowlegde that I am seeking ) What does the Borg think I cut the blackprinz down to achieve my desired results? Or should I just try to get the brown ale and toss the blackprinz? (This as a ring of blasphemy to it.)

[Beer-lord]

I was told a while back that there really is no substitute for brown malt and the closet thing is Special Roast which I think only Briess makes here.
Good luck on getting the brewery back up.

[Chuck N]

Ooops! I mis-spoke. The malt I couldn't get and I still can't get at the LBHS is the chocolate malt. The guy at the LBHS said that the blackprinz should be a suitable and interesting substitute.