Vienna Malt
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Base Malt |
Description
Vienna Malt is used for making dark lager beer of the Vienna or Märzen style, dark in color with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt. The malt is very similar to Munich malt and is a well-modified Lager malt, resulting from full steeping and germination. The color is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important. Vienna is made by taking any type of barley (heirloom/specific breed or generic "2-row" blend) and processing it in a specific way to develop bread, breadcrust, and other specific flavors.
Vienna Malt Brewing Values
These are the common ranges that we've seen with Vienna Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
4 SRM (3° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
50-80° Lintner |
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
37 ppg (1.037 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
90% |
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