Victory malt?

[Martin Bridges]

Hi folks,

I did a bit of work yesterday (while my wort was boiling) on mapping out my brew schedule for the next few months. A couple of the recipes I'd like to do include Victory malt. As far as I can tell none of the suppliers over here stock Victory, or the most obvious substitute (Biscuit). According to the Weyerman's website they suggest that Melanoidin malt can be a substitute for Victory, and I know that Liberty have some Melanoidin.

So I believe I have 2 options:
- substitute with Melanoidin
- toast some of my own malt

Has anybody tried either of the above, and if so what would you recommend?

Cheers,

Martin

[James P]

Obtained from a random internet page:

"Weyermans's CaraAmber is just a trademark name for their version of biscuit malt. It's not a caramel malt, despite the name."

[JoKing]

Plus - when you break the grain open, you can clearly see that the starches inside have not been converted or caramelised.

[denimglen]

Yup compare it to a similar Lov crystal, doesn't have that 'crystal' look.

Search the interwebs, lots of places list it as a biscuit sub.

We had a discussion in another thread, I think Mr Cherry referred to the aroma of a steep as wthose supre wine biscuits or something.

[denimglen]

Yo, found it.

[jt]

what would you recommend?

A better recipe ?

smilies etc, jt

[MrC]

I've had the same victory substitute dilemma. I came to the conclusion that victory or caraamber would be the closest sub but that toasting your own could be better if you can pull it of.

I went for caraamber and because I wouldn't know what victory tastes like, I have no idea whether it was a good sub or not. It tasted good and that's all I care about.

[Martin Bridges]

I toasted my own and it smelt and tasted wonderful - really biscuitty. No idea whether it tastes the same as Victory or not, but it's very nice. Comes through quite strongly in the beer too.

[denimglen]

Same here.

I've done a wet-toast and a dry-toast. The wet toast smells freakin amazing, it's like someones cooking chocolate chip cookies, dry toast came out similar aroma to amber and all that.

They both did the job but I'd rather use grain from a malting company for consistency sake.