So, after recently seeing an episode of Alton Brown's Good Eats, I thought maybe a discussion could occur on grain substitutions (AB did an entire show on ingredient substitutions).
For example, my buddies and I decided to brew this:
but we can't seem to find the Belgian Munich Malt. We chose to use a Light Munich Malt as that's what the LBS had in stock.
I'm looking to see if anyone has ideas on a more systematic method for grain substitution, I've seen charts (http://www.brewstock.com/brewstockbrewing.html
), but nothing on how to methodically choose replacements.