Nut brown recipe

[Cazamodo]

im planning to brew this recipe tomorrow, from a post on anotehr forum. It looks good however i'm missing one malt...

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


I have everything except the victory. i also have no buscuit/amber malt so i'm stumped what to use. Off to the LHBS this afternoon BUT they dont stock many grains so i'm not hopefull. I beleive the victoy gives a toasted flavour?

Any ideas what I can do to sub this? I'm thinking about just leaving it out but im thinking its probably quite a prominent flavour in the beer...

[barney]

Good sub chart here, depends on what your local shop has.

http://www.brew.is/files/malt.html

[barney]

Alternative is to up the chocolate to half a pound and use 1/8 pound of black malt instead of the victory.

Will still be in style just slight different recipe.

[Cazamodo]

I think Ill do that and omit the Victory completely then. I'm thinking of toasting the oats also.

[seymour]

Nothing to stop you from toasting/baking some of your own base malt until it matches the color and aroma of Victory. Not exactly the same thing, but more authentically homemade. Just take some notes about temp and time in case you want to replicate the awesome results (which they will most likely be) next time.

[Cazamodo]

I looked into toasting my own. However it seems Id need uncrushed malt, and I get mine crushed, and also it needs to sit for a week or two after roasting if i read correctly... and Im wanting to brew tomorrow! haha

[seymour]

...it seems Id need uncrushed malt...and also it needs to sit for a week or two after roasting if i read correctly...

Says who? When you bake bread do you bake uncrushed grain? Do you leave it to air-out before combining with your other ingredients? Don't limit yourself to trying to replicate industrialized maltsters. Free yourself to think more like a home baker or frontier brewer.

...and Im wanting to brew tomorrow! haha

That's perfect. It means the wondrous freshly baked aromas filling your kitchen go straight into your beer. This is an actual trick to making a livelier, more aromatic English Brown Ale. Somehow, magically, those freshly-baked-brown-bread aromas make it all the way into the pint glass, I swear. No pressure, it's just something to consider as an alternative to all that extra oxidized, melanoidy chocolate and black malt.

[Cazamodo]

I wanted to roast my own when I realised I didnt have the malt substitute but put myself off by what I read about roasting your own. Ill never know if I dont try!
I think ill grab half a pound of pale and see what I can do.... and see if I can find any guide on temperature for it haha.

The on,y thing im not 100% sure is everywhere I look for temperatures and guides for roasting your own malt, all say that they will have a harshness to them straight after roasting which is why they need to sit for a week or so. I guess I will find out!

[seymour]

I imagine that harshness may be an issue for home roasted barley or other very dark, nearly charred grains. But you and I aren't talking about roasting as much as baking, toasting, or lightly caramelizing. Victory isn't a terribly dark malt, just kinda medium amber and biscuity, so if you cook at the same temperature and time as you would making biscuits, taking care not to burn, you shouldn't pick-up any harshness at all.

[Cazamodo]

Yea I took a punt and toasted it all up. I toasted half my oats aswell so will see how it comes out. i ended up toasting the malt at Gas mark 4 for about 40 mins. Maybe a little longer as I put it back until I thought it tasted how I wanted.

[seymour]

YUM! Can't wait to hear how it arrives in the pint glass.