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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Victory Malt vs toasting your own 2-row
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Old 09-24-2007, 02:38 AM   #1
Yeast Infection
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Default Victory Malt vs toasting your own 2-row

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?


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Old 09-24-2007, 02:55 AM   #2
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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.



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Old 09-24-2007, 02:59 AM   #3
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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.
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Old 09-24-2007, 04:25 AM   #4
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I think Biscuit is associate with Belgium, and Victory is associated with Britain, but they are very similar in flavor.
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