Created from 6-row barley, Briess Vienna malt proves versatile as base malt and/or specialty malt in a wide variety of beer styles. With a flavor and aroma profile described as malty, warm and biscuity, Vienna malt contributes hues of golden to light orange in the finished beer.
Retaining the enzymes for self-conversion, Vienna malt was high temperature kilned to produce the flavors and aromas demanded for such styles as Octoberfest, Vienna lager, Alt, Bocks and all dark lager beers.
Usage Rate: 5 - 90%
Moisture: 3.8% Max
For faceting a wide variety of beers, add 10 – 40% Vienna malt to the grist for Octoberfests and up to 90% for Vienna’s and up to 40% of the grist in Dopplebocks. Add Vienna Malt in small quantities, 5 – 10%, to Pale Ales, Porters, Browns and Mild’s, to further enhance the various styles malty profile.
To gain the characteristic Orangish hue in Belgian Saisons, add approximately 5 – 20% to the malt bill, providing malt flavors and aroma’s to the farmhouse style.