| Extract Potential (P/P/G)
|
1.036
|
| Color
|
3.5 SRM
|
| Requires Mashing?
|
TRUE
|
| Max in Batch
|
90.0 %
|
|
|
|
|
Vienna Malt is a kiln-dried barley malt darker than pale ale malt, but not as dark as Munich Malt. It imparts a golden to orange color and a distinctive toast or biscuit malt aroma to the beer.
Brewing with Vienna Malt
History
While it is now considered a high-kilned malt, Vienna malt was one of the earliest pale malts and formed the basis for a new breed of lighter lagers exemplified by Anton Dreher's Vienna Lager.
Malting Process
|
This section is a stub.
Help make this wiki better and contribute some content.
|
Beer styles
Vienna malt traditionally makes up up to 100% of the grist of Vienna Lager and the bulk of the related Märzen style. Other beer styles sometimes use Vienna malt to add malty complexity and light toasty notes to lighter base malts, or to lighten the grist of a beer brewed with mostly Munich malt. Examples include Baltic Porter, Dunkelweizen, and most styles of Bock.
Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
Briess
| Vienna Malt WK (Briess Malt & Ingredients Co., 2007)
|
| Specially processed base malt gives warm malty flavor and orange hues. Malty, very slight biscuit flavor.
|
|
| Basics
|
Extract
|
Conversion
|
Composition
|
| Base grain:
|
6-Row Barley
|
| Color (L/SRM):
|
3.5 L
|
| Color (EBC):
|
-
|
| Moisture:
|
3.5%
|
| Extract Potential (P/P/G):
|
1.034
|
|
| DBFG:
|
77.5%
|
| DBCG:
|
76.5%
|
| Coarse/Fine Difference:
|
1.0%
|
| HWE:
|
-
|
| CWE:
|
-
|
| Other Extract:
|
-
|
|
| Diastatic Power (Lintner/IOB):
|
130
|
| Alpha Amylase:
|
40
|
| Conversion time (minutes):
|
-
|
| Other Diastatic Power:
|
|
|
| Mealiness:
|
95%
|
| Half-Glassy:
|
5%
|
| Vitreosity:
|
0%
|
| Soluble Protein:
|
-%
|
| Total Protein:
|
-%
|
| S/T Ratio:
|
-
|
| Size:
|
80% plump/20% thru
|
|
| Other:
|
Meussdoerffer
| Vienna malt (Meussdoerffer, 2007)
|
| No description available
|
|
| Basics
|
Extract
|
Conversion
|
Composition
|
| Base grain:
|
Scarlett barley
|
| Color (L/SRM):
|
2-3 L
|
| Color (EBC):
|
-
|
| Moisture:
|
3.6%%
|
| Extract Potential (P/P/G):
|
1.035
|
|
| DBFG:
|
81.0%
|
| DBCG:
|
79.5%
|
| Coarse/Fine Difference:
|
1.5%
|
| HWE:
|
-
|
| CWE:
|
-
|
| Other Extract:
|
-
|
|
| Diastatic Power (Lintner/IOB):
|
-
|
| Alpha Amylase:
|
-
|
| Conversion time (minutes):
|
-
|
| Other Diastatic Power:
|
|
|
| Mealiness:
|
-%
|
| Half-Glassy:
|
-%
|
| Vitreosity:
|
-%
|
| Soluble Protein:
|
-%
|
| Total Protein:
|
11.5%
|
| S/T Ratio:
|
42.0
|
| Size:
|
85% @ 7/64; 5% @ 6/64; 1% thru
|
|
| Other: Odor aromatic; clarity clear; max viscosity 1.60.
|
