Is victory malt the same as if I toasted my own 2-row. For the ESB I made today, I baked some 2-row at 325F for about 14 minutes. Could I substitute Victory malt for the toasted malt?
BeerSmith says that you can make it by toasting pale malted barley (2-row) for 10-15 minutes at 350 F.
It also says that it is similar to Biscuit malt and Victory malt.
I toasted some 2-row once for an IPA when my HBS was out of Victory - I did 350 degrees for 15 minutes - it smelled just like victory and I didn't notice the difference in the final product.
I think Biscuit is associate with Belgium, and Victory is associated with Britain, but they are very similar in flavor.