Briess® Victory Malt is a light crystal malt produced by kilning green malt at elevated temperatures until the sugars crystallize and the grain develops a deep amber–copper hue (50–60 EBC). Its fine-dry extract of 78 % and lack of diastatic power mean it must be mashed with a fully diastatic base malt. When used at 1–10 % of the grist, Victory imparts pronounced toasty, biscuit, and nutty notes, enriches body, and improves mouthfeel without adding harsh roast flavors. It’s particularly well-suited for pale and amber ales, brown ales, porters, and Märzens to enhance malt complexity and residual sweetness. Packaged in 25 kg bags and shelf-stable for at least two years under proper storage, Victory Malt is a versatile tool for elevating amber and brown beer styles.