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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Victory Malt in IPA
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Old 02-24-2009, 05:00 PM   #1
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Default Victory Malt in IPA

Has anyone used victory in an IPA?

I'm throwing together a recipe. Pretty straightforward, Maris otter, 1/2 lb crystal 40, 1 lb flaked barley, and I'm thinking 1/2 lb victory. mid 50s IBUs, lots of hop aroma and flavor. OG ~1.060.

I think this would yield a nice hoppy IPA, the flaked barley will give some creamyness/silkyness and the victory will add just a bit of toasted/nutty malt presence.

So have you liked Victory malt in an IPA?


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Old 02-24-2009, 05:30 PM   #2
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Most definitely, it works great. My English IPA (Jack the rIPA in my recipe dropdown) uses victory and combined with maris otter you get a really great biscuity/nutty flavour.


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Old 02-24-2009, 05:34 PM   #3
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I love it. I make a very dry RyePA and added .5 lb to add a bit of depth (i.e. to balance out the dryness and to complement the crystal 60/20), and it's wonderful.
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Old 02-25-2009, 03:25 PM   #4
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1/2# of Victory is a perfect addition to a good IPA grainbill... well done! Matter of fact I use up to 1# which is fine for my taste, but the bier judge in our hbc says it's too toasty.

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Old 02-25-2009, 03:33 PM   #5
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I would not go over a half pound for an IPA. I used a half pound in a pale ale and it was too much, for an IPA I think it will be right on.

Planning to use English hops and yeast on this one too?
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Old 02-25-2009, 03:34 PM   #6
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Definitely use victory in an English style IPA. If you are making it hoppy, I reckon victory will give the hops a good background note.

Edit: Comercial English IPA is not too far removed from the bitter style, and the lines can get blurry sometimes. Victory will blur those lines too, but in a good way.
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Old 02-25-2009, 04:16 PM   #7
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Thanks for the feedback everyone.

That's the grainbill I'm going with. I'm not using English hops, I have some Cascade and Amarillo that I need to use up.

I haven't decided on yeast yet......I'll either do a clean American or maybe I'll go with a British yeast.......in fact that sounds more interesting.


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