Victory Malt
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
- Biscuity
- 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.
on February 1st, 2008 at 11:50 am
I used this recently in the ESB I brewed. I think of this malt as an American substitute for Biscuit Malt produced in the UK.
on February 1st, 2008 at 1:59 pm
Great posts! I am a big fan of your in depth look at each of these ingredients. Keep it up!
on February 15th, 2008 at 7:40 pm
Victory malt is very similar to Biscuit. In greater amounts it will definitely give rich toasty and nutty flavors and aromas. I used 1 lb Victory for the first time in a Nut Brown Ale this past Fall. I really like how it came out. I invite you to check out that post (T&C Nut Brown Ale). I agree with Travis, you have nice content here. I look forward to coming back.
on February 29th, 2008 at 1:31 pm
[...] these in an upcoming Southern English Brown Ale (recipe to follow). I also picked up 2lbs of Victory Malt to be split among a couple upcoming brews. (I also took a good long sniff of the Amirillo hops, nice [...]
on October 23rd, 2008 at 1:43 pm
[...] Victory Malt [...]
on December 8th, 2008 at 6:29 am
[...] Victory Malt [...]
on December 25th, 2008 at 11:37 am
[...] to carmelize in the heat. In bear there are certain grains that impart a bready flavor, such as Victory Malt | Brew Dudes __________________ Black River Brewing Company, Port Huron, Michigan [...]
on May 19th, 2009 at 9:01 pm
I use a small amount (1/2 lb) along with a crystal malt in my extract IPA, just enough to add a great color and nutty complexity. I love it
on August 27th, 2009 at 8:47 am
[...] Victory Malt | Brew Dudes 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 * Biscuity * 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. __________________Michigan HBT’ers, come check in at;Michigan Mashers Quote: [...]
on March 27th, 2011 at 11:42 pm
“I guess I feel like I would be “winning” if I used this malt in my brews.” – I wonder if Charlie Sheen uses this as a breakfast cereal.
Nice write-up. I’ll keep it in mind for a nut brown or a “nutty” lager…
on March 27th, 2011 at 11:50 pm
BTW: john Palmer disagrees about it being “steep-able”: http://www.howtobrew.com/section2/chapter12-1.html Apparently, it should be mashed.
on March 28th, 2011 at 9:34 pm
Funny – I wrote that winning line over 3 years ago. Charlie Sheen must read the blog. Anyway, Victory malt is a weird one. I have seen this debate on a lot of forums and this post is quoted as a reference. I think homebrewers have had success just steeping a pound in a recipe – but are they really just doing a mini mash? Let me research this more.
on April 5th, 2011 at 3:13 pm
Thx for the reply – I know this way pre-dated Sheen, which is why I took notice of the line and thought it was funny…
Anyway, I’d be interested in hearing what you learn, as I’m not an AG brewer yet, so I only use “steepable” grains. A partial mash may be a possibility though.
on May 3rd, 2011 at 6:23 am
Victory = Winning!