Smiddylad
Well-Known Member
Hi All
Iâm wanna make an American Brown Ale and the recipe I am using calls for a 100 grams or so of Victory malt, which I am struggling to get as it is an American malt. The internet says of it:
Flavor: Imparts a âtoastyâ character to beers.
Nutty taste
Biscuity
Baking Bread
Color: 25 â 28 Lovibond. Colors described from sources I discovered ranged from slight red to amber to orange highlights. I guess it depends on how much you use.
Body: Improves body and head retention.
Does anyone know of a good English equivalent, or even better, know if I could toast say Maris Otter in the oven to replicate itâs style. I would prefer option b as I have a load of Maris Otter and it wouldnât cost me much to try it.
Someone mention on the internet (I canât remember where) that you could roast a malt for 15 mins and that should do it. But he didnât say what type of malt and at what temp. Also if my memory serves me well you need to give the malt a couple of weeks to settle after youâve done roasting it as it has some unpleasant by products in it..
Ultimately I imagine Victory malt gives a key flavour component to an American Brown Ale and I donât wanna wing it with a bit of crystal as a replacement, so any help would be hugely appreciated
Cheers
Neil
Iâm wanna make an American Brown Ale and the recipe I am using calls for a 100 grams or so of Victory malt, which I am struggling to get as it is an American malt. The internet says of it:
Flavor: Imparts a âtoastyâ character to beers.
Nutty taste
Biscuity
Baking Bread
Color: 25 â 28 Lovibond. Colors described from sources I discovered ranged from slight red to amber to orange highlights. I guess it depends on how much you use.
Body: Improves body and head retention.
Does anyone know of a good English equivalent, or even better, know if I could toast say Maris Otter in the oven to replicate itâs style. I would prefer option b as I have a load of Maris Otter and it wouldnât cost me much to try it.
Someone mention on the internet (I canât remember where) that you could roast a malt for 15 mins and that should do it. But he didnât say what type of malt and at what temp. Also if my memory serves me well you need to give the malt a couple of weeks to settle after youâve done roasting it as it has some unpleasant by products in it..
Ultimately I imagine Victory malt gives a key flavour component to an American Brown Ale and I donât wanna wing it with a bit of crystal as a replacement, so any help would be hugely appreciated
Cheers
Neil
