Need Help: Shooting for Fresh Baked Bread

[RCubed76]

I'm attempting to brew a Mocktoberfest and hope to get a fresh baked bread flavor that's not too sweet.
What do you think of my grainbill?

4# Munich 1
3.5# Pilsner
1# Carahell
.5# Carapils
.5# Victory*
Hallertauer Mittelfrueh to bitter to 18 IBUs
Safale US-05 yeast

*I realize Victory is not authentic to style, but want some toasty notes

Any help is appreciated!

 

[3 Dawg Night]

Would a Belgian biscuit (in place of the Victory) be a little closer to authentic?

I currently have conditioning a Belgian pale ale that Palmer claim smells just like fresh bread from the oven. The grain bill looks like this:

7 lb pale malt (kind of wishing now that I'd used Pilsner, though)
2 lb Vienna
1 lb Munich
1 lb CaraVienne
0.5 lb Biscuit
0.25 lb Special B

I plan to crack open the first one next week: I'll let you know.

 

[RCubed76]

Would a Belgian biscuit (in place of the Victory) be a little closer to authentic?

I currently have conditioning a Belgian pale ale that Palmer claim smells just like fresh bread from the oven. The grain bill looks like this:

7 lb pale malt (kind of wishing now that I'd used Pilsner, though)
2 lb Vienna
1 lb Munich
1 lb CaraVienne
0.5 lb Biscuit
0.25 lb Special B

I plan to crack open the first one next week: I'll let you know.

Please do. It looks great.