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Briess Victory® Malt


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
Soluble Protein %0
Total Protein %0
Usage %25
Moisture %2.5
5.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
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
add to every beer
Put a little Victory into every beer you make!
May 6, 2016
Always great service
Quick and easy service
March 11, 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
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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:


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