« on: May 19, 2016, 06:23:02 AM »
I plan on brewing a malt-forward Imperial or Baltic style porter (1.084-1.086) that calls for Mild Malt as 12% of the grist. The recipe has a Maris Otter based at 52% and mix of crystals and other specialty malts - a diverse grain bill to impart character (roasty and malty).
Based my reading here and other boards, Vienna or Light Munich may be suitable subs for Mild Malt.
BYO: Grain on the Brain (Mar/Apr 2002)
Vienna and the light Munichs contribute the same amount of fermentables per pound as the other base malts (as opposed to specialty malts, which contribute less).
Not sure if the color of Munich or Vienna are important as this will be a near-black porter anyhow.
Looking for feedback for a suitable Milt Malt substitute.