Mild Ale
Malt
Brewing / Specialty Malts
Vienna Malt
Kilned for enhanced aroma and colour, Vienna malt brings a dominant sweet, malty flavour. Perfect for Vienna lagers or as a base in fuller-bodied ales with warm amber hues.
These are Pale malts, fully modified and then stewed slightly before kiln drying. As such, some of the starch has been converted to sugar and the higher temperature kilning produces a darker malt with very strong, sweet, “malty” aroma and flavour. Although these malts have lower diastatic power due to some of the enzymes being denatured, the majority are preserved, allowing them to be used at relatively high percentages within the grist and still get full saccharification. They produce very full-bodied, sweet malty beers.
| Parameter | Value |
|---|---|
| Extract Ltro/kg Coarse, db | > 304 |
| IOB Colour oEBC | 8 - 12 |
| Moisture % | < 4.0 |
| Total Nitrogen % | 1.45 - 1.65 |
| Soluble Nitrogen Ratio | 38 - 42 |
| Friability % | > 86 |
| Homogeneity % | > 96 |
| Parameter | Value |
|---|---|
| Extract Course | > 79.0 |
| Colour oEBC | 10 - 15 |
| Moisture % | < 4.0 |
| Total Protein % | 9 - 10.5 |
| Kolbach Index (KI) | 40 - 45 |
| Friability % | > 86 |
| Homogeneity % | > 96 |
| Parameter | Value |
|---|---|
| Extract Course | > 79.0 |
| ASBC Colour oLovibond | 4 - 7 |
| Moisture % | < 4.0 |
| Total Protein % | 9 - 10.5 |
| Soluble Nitrogen Ratio | 38 - 42 |
| Friability % | > 86 |
| Homogeneity % | > 96 |
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