Vienna Malt

Tasting Notes

  • Subtle malt sweetness
  • Toast or Bread notes
Vienna Malt
Beer Styles

Vienna lager, altbier, kellerbier, kolsch

Usage

Up to 100%

In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born.

Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles.

Typical Analysis

ParameterIoBEBCASBC
Moisture4.5% max4.5% max4.5% max
Extract302 L°/kg 80% 80%
Colour5.0-9.0 EBC5.5-10.0 EBC2.5-4.2 °L
TN/TP1.40-1.65%8.8-10.3%8.8-10.3%
Moisture
IoB
4.5% max
EBC
4.5% max
ASBC
4.5% max
Extract
IoB
302 L°/kg
EBC
80%
ASBC
80%
Colour
IoB
5.0-9.0 EBC
EBC
5.5-10.0 EBC
ASBC
2.5-4.2 °L
TN/TP
IoB
1.40-1.65%
EBC
8.8-10.3%
ASBC
8.8-10.3%

Ready to Buy?

Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.

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RECIPES USING THIS MALT

Base Malts

Other Malts