[Richard]

I have a beer that I have brewed a few times that uses a small amount of Viking Caramel Aromatic malt - 4 oz in 5 gallons. I have brewed without it and the beer is not the same, so I really would like to use it or something like it. Unfortunately, Viking no longer lists it on their website and MoreBeer now only sells it in 55 lb bags. Previously I could buy it by the pound. At 4 oz per batch and about 4 batches of this brew per year, a 55 lb bag would last me 55 years. That is long past the time that the malt, or me, would be viable!

What can I use as a substitute? It is listed as 60-75 L and aromatic. There must be some combination of readily available malts that can replicate this flavor, but I don't know what that would be. Any suggestions?

https://www.morebeer.com/products/malt-viking-caramel-aromatic-55-lb-sack.html

[Silver_Is_Money]

At only 4 ounces, you may potentially be able to get by with Briess 60L or 80L caramel, or better yet, with one of the various UK crystal malts in the ballpark 65-75L range.

Weyermann's Caramunich 200 (200 EBC, or ~75L) may also work if you can find it.

[Visor]

   I've never used Viking aromatic, I have used both Dingeman's and Briess and to me they taste very different from each other, but more each other than they do from other 20L malts. I don't know that you are going to find a really good substitute.

[BrewBama]

   I've never used Viking aromatic, I have used both Dingeman's and Briess and to me they taste very different from each other, but more each other than they do from other 20L malts. I don't know that you are going to find a really good substitute.

I believe that difference in taste is a result of the barley variety used to make the malt.


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[denny]

   I've never used Viking aromatic, I have used both Dingeman's and Briess and to me they taste very different from each other, but more each other than they do from other 20L malts. I don't know that you are going to find a really good substitute.

I believe that difference in taste is a result of the barley variety used to make the malt.


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I would agree with that.  Barley variety makes a lot more difference than people often realize.