Victory Malt - Briess

Aroma of Baking Bread • Biscuit and Toast • Clean Enough for Lagers Victory is Briess's biscuit-style malt, roasted to bring out the smell of bread coming out of the oven. Briess describes the flavor as toasty, biscuity, baking bread and nutty, with a clean finish that keeps it usable in lagers as well as ales. It contributes deep golden to brown hues. At 34.5 PPG and 28 °Lovibond it behaves as a specialty malt rather than a base: it brings a distinct toasted character in small amounts, and its clean profile means it adds that character without the roast bitterness of a darker malt. Flavor & Aroma Profile Aroma of baking bread Biscuit and toast Nutty depth Clean finish, no roast harshness Deep golden to brown color A few percent adds a bready warmth most drinkers read as maltiness rather than as a specialty grain. Higher additions push the biscuit and toast to the front, which is what a nut brown ale is built on. Brewing Applications Briess lists Victory for medium to dark beers, including: Nut Brown Ale IPA ESB and bitter Amber Ale Porter Other dark ales and lagers Because the flavor is clean, it also works in malt-forward lagers where a true roasted malt would be out of place. Usage Recommendations Briess suggests 5 to 10%, and distributors list up to 25% as a maximum. Start at the low end: Victory is assertive, and 5% in a five gallon batch is already clearly present. It pairs naturally with caramel malts, where Victory supplies the toast and the caramel malt supplies the sweetness, giving depth without either one dominating. Specifications PPG (Points Per Pound Per Gallon): 34.5 Color: 28 °Lovibond Extract (Fine Grind, Dry Basis): 75% Diastatic Power: 0 °Lintner Flavor Notes: Toasty, biscuity, baking bread, nutty Usage Rate: 5 to 10% of grain bill Beer Styles: Nut brown ale, IPA, ESB, amber, porter Whether you're building a nut brown ale, adding bready depth to an IPA, or giving an amber lager something to chew on, Victory Malt brings the aroma of baking bread.