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Briess - Victory Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA105%2% - 10%
American Pale Ale67%1% - 14%
American Brown Ale56%4% - 8%
British Brown Ale44%1% - 6%
American Amber Ale43%2% - 5%
Best Bitter34%3% - 4%
Oatmeal Stout35%3% - 6%
Märzen36%5% - 8%
No Profile Selected36%4% - 10%
Extra Special/Strong Bitter (ESB)27%5% - 9%
Standard/Ordinary Bitter24%4% - 4%
English IPA23%2% - 5%
Irish Red Ale216%7% - 26%
Sweet Stout24%4% - 4%
American IPA24%2% - 6%
Northern English Brown25%4% - 7%
German Pilsner (Pils)22%2% - 2%
Imperial Stout24%3% - 4%
Strong Bitter26%4% - 8%
Classic Style Smoked Beer14%4% - 4%
English Barleywine14%4% - 4%
American Amber Ale110%10% - 10%
Scottish Export110%10% - 10%
Oatmeal Stout16%6% - 6%
Southern English Brown111%11% - 11%
Spice, Herb, or Vegetable Beer16%6% - 6%
Baltic Porter14%4% - 4%
Special/Best/Premium Bitter12%2% - 2%
American Pale Ale110%10% - 10%
Cream Ale16%6% - 6%
German Helles Exportbier13%3% - 3%
Munich Dunkel14%4% - 4%
Russian Imperial Stout14%4% - 4%
International Pale Lager12%2% - 2%
Specialty IPA: New England IPA16%6% - 6%
Belgian Golden Strong Ale11%1% - 1%
Doppelbock124%24% - 24%
English Barleywine121%21% - 21%
Cream Ale13%3% - 3%
Irish Stout15%5% - 5%
Belgian Blond Ale14%4% - 4%
Weissbier14%4% - 4%
Dark Mild111%11% - 11%
California Common110%10% - 10%
Ordinary Bitter13%3% - 3%
Specialty IPA: Brown IPA14%4% - 4%
Belgian Tripel19%9% - 9%
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