Victory malt has always intrigued me. Maybe its 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 malts 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. Its this special processing that gives the malt its 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.

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