Substitute for Victory Malt.

[CarlosHernandez]

Any suggestions? My LHBS seems to think Dark Munich would work, but I wanted some feedback from you guys.
Thanks!

[captain carrot]

I would suggest using a biscuit or melenoidin malt. I think you will get more of the flavor profile of Victory.
http://www.brewingwithbriess.com/Produc ... _Malts.htm
Good Luck!

[alan_marks]

+1!
Munich has a more "malty" quality, while the other malts mentioned have a more "bready" flavor.
Biscuit or Aromatic has more of that flavor than a dark Munich.

Concider what type of flavor profile you are looking for in this beer when you make your choices.

My 2 cents,
Alan

[Hoser]

Amber malt
http://www.northernbrewer.com/default/c ... alt-1.html

Biscuit would be good as well.
http://www.northernbrewer.com/default/b ... alt-1.html

Aromatic and melanoidin are nearly identical and not what you are looking for if you are looking for a substitute for victory. These two malts give intense malty flavor and aroma. Not the biscuity, toasty, bready qualities of victory you desire. Biscuit malt will probably be the easiest malt for you to acquire.

[KC Contin]

+1 on the biscuit malt as probably the closest. I use a lot of Victory and have used biscuit as a substitute. Still not the same though. I get more "breadiness" from the biscuit. What I would call "earthiness" (nutty, toasty) only comes out with Victory for me. I guess it really depends on the recipe/style you're brewing to get what you are looking for. I'd suggest a combo of biscuit and a little bit of chocolate malt to get the nutty and roasted (probably not toasty) flavors. Your color might end up off though.

[brewinhard]

+1 for BISCUIT.

[Tom from Raleigh]

I would go with Amber or in a pinch Vienna. I think dark munich would be too much. I think of Victory as having a toasty, dry flavor.