Briess Victory® Malt

$2.49

SKU# U16630

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Maillard Malts is proud to carry products from Briess Malt and Ingredient Co, in Chilton Wisconsin.

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Product Details
Maillard Malts is proud to carry products from Briess Malt and Ingredient Co, in Chilton Wisconsin. Victory® is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up top 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L
Additional Information
Malt TypeLightly Kilned / Toasted Malt
Alpha Amylase0
Diastatic Power0
Extract %75
OriginUSA
Soluble Protein %0
Total Protein %0
S/T0
Usage %25
Lovibond28
Moisture %2.5
Reviews
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add to every beer
Put a little Victory into every beer you make!
May 6, 2016
Great malt
I added this to a honey pumpkin brown ale and it added a nice nutty malt taste. Will buy again.
October 18, 2015
Excellent malt
Victory is by far my favorite biscuit malt. I use it in a variety of recipes. I have a Red Ale that is Fat Tire inspired where Victory malt is a key player in making it a brew I almost always keep on tap. Though there is a fine line on the upper bounds of how much I like to use. I find increasing over roughly 8-10% of grain bill can bring out a sharp, biting taste on the finish that I don't much care for. Using yeast with somewhat of an ester profile (ie. WY1272 rather than 1056/S-05/WLP001) and mashing mid range (152-153F) for a single infusion helps to mute this in my experience. Overall it's a really good malt for rounding out flavor profiles in everything from amber ale to IPA when used in appropriate ratios.
June 21, 2016
Always great service
Quick and easy service
March 11, 2016
Q&A
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Browse 1 question Browse 1 question and 2 answers
I am cleaning out my grain supply to perpare for new sacks of fresh barley. Today I made a grain bill for ten gallons and I may have fouled it up.
9 3/4 lb german pilsner
6 1/4 2 row
1/2lb munich
1/2 lb caramel 20
1 1/2 lb Victory
1 lb carapils

Hops are
1 oz Northern Brewer 60
1 oz Hallertau 15
1/2 Check Saaz 5
Using danish lager yeast and a 90 min boil.
W A on Feb 18, 2016
BEST ANSWER: What was the actual concern you had? Looks like a decent kitchen sink brew to me. I have not crunched the numbers to see IBU to GU ratios or the SRM but it appears that it should be within reason to make a crisp malt forward lager. You've got more base malt than specialty grain so it will convert and ferment and produce a stable product - from there, the first step in recipe development is always brew it and see how it turns out. Let me know if you had a specific concern that we can address. Otherwise, we routinely recommend brewing with everything but the kitchen sink:

http://www.northernbrewer.com/connect/2015/04/short-pour-everything-kitchen-sink/

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