Victory malt has always intrigued me. Maybe it’s the name. I guess I feel like I would be “winning” if I used this malt in my brews. I did a little research and thought I would combine all the information into some kind comprehensive overview.
This malt’s creation is American in origin. I believe that refers to the process to make Victory malt was developed here in the USA.
The processing is different than the processing a maltster would use to create, for example, a caramel malt. It’s this special processing that gives the malt it’s flavor.
Flavor: Imparts a “toasty” character to beers.
- Nutty taste
- Baking Bread
Color: 25 – 28 Lovibond. Colors described from sources I discovered ranged from slight red to amber to orange highlights. I guess it depends on how much you use.
Body: Improves body and head retention.
Use: The malt has no diastatic power so you can use it as a steeping grain. Because of the flavor it imparts, Nut brown ales are a good candidate for this malt. I think it would be a good addition to dark beers, especially a porter. If you wanted to make an American Brown Ale and stay on theme, Victory malt would be a good addition. Probably no more than 20% of your grain bill.
Learn more about other specialty malts: