Difference between revisions of "Talk:Vienna Malt"

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==Redesign scratch pad==
 
==Redesign scratch pad==
  
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I'm working on using the Vienna page as the template for reworking the grain pages (sorry, this overflowed my own scratch pad).  Consider this a work in product; I'll delete it when it's ready to move over. --[[User:Chapka|Chapka]] 10:08, 17 September 2007 (CDT)
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I'm working on using the Vienna page as the template for reworking the grain pages (sorry, this overflowed my own scratch pad).  Consider this a work in progress; I'll delete it when it's ready to move over. --[[User:Chapka|Chapka]] 10:08, 17 September 2007 (CDT)
 
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[[Beer]]
 
[[Beer]]
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{{maltHeader|image=ViennaMalt.jpg|caption=Vienna malt|size=250px}}
 
{{maltHeader|image=ViennaMalt.jpg|caption=Vienna malt|size=250px}}
  
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{| cellpadding="0" cellspacing="0" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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{{maltStatistics|origin=Germany|yield=78.0 %|potential=1.036|color=3.5 SRM|max=90.0 %|moisture=4.0 %|protein=11.0 %|coarseFineDiff=1.5 %|diastatic=50.0 %|mash=TRUE|notes=}}
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|-
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Origin
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{| align="right" cellpadding="0" cellspacing="0" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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| style="padding-left:5px; padding-right:5px;" | {{{origin}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Yield
 
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| style="padding-left:5px; padding-right:5px;" | {{{yield}}}
 
 
|-  
 
|-  
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Potential
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Extract Potential
 
| style="padding-left:5px; padding-right:5px;" | {{{potential}}}
 
| style="padding-left:5px; padding-right:5px;" | {{{potential}}}
 
|-
 
|-
 
| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Color
 
| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Color
 
| style="padding-left:5px; padding-right:5px;" | {{{color}}}
 
| style="padding-left:5px; padding-right:5px;" | {{{color}}}
 +
|-
 +
| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Requires Mashing?
 +
| style="padding-left:5px; padding-right:5px;" | {{{mash}}}
 
|-
 
|-
 
| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Max in Batch
 
| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Max in Batch
 
| style="padding-left:5px; padding-right:5px;" | {{{max}}}
 
| style="padding-left:5px; padding-right:5px;" | {{{max}}}
 
|-
 
|-
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Moisture
 
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| style="padding-left:5px; padding-right:5px;" | {{{moisture}}}
 
−
|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Protein
 
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| style="padding-left:5px; padding-right:5px;" | {{{protein}}}
 
−
|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Coarse Fine Difference
 
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| style="padding-left:5px; padding-right:5px;" | {{{coarseFineDiff}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Diastatic Power
 
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| style="padding-left:5px; padding-right:5px;" | {{{diastatic}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Recommend Mash
 
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| style="padding-left:5px; padding-right:5px;" | {{{mash}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold; vertical-align:top;" | Notes
 
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| style="padding-left:5px; padding-right:5px; vertical-align:top;" | {{{notes}}}
 
 
|}
 
|}
  
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{|align="right" border="1" width="30%"
 
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|
 
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{|width="100%" border="0"
 
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|Color:
 
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|3.5 SRM
 
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|-
 
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|Moisture:
 
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|4.0%
 
−
|-
 
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|Max in Batch:
 
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|90%
 
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|-
 
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|Extract:
 
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|1.036
 
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|}
 
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|}
 
  
 
'''Vienna Malt''' is a [[kiln]]-dried barley malt darker than [[Pale Ale Malt|pale ale malt]], but not as dark as [[Munich Malt]].  It imparts a golden to orange color to the beer.
 
'''Vienna Malt''' is a [[kiln]]-dried barley malt darker than [[Pale Ale Malt|pale ale malt]], but not as dark as [[Munich Malt]].  It imparts a golden to orange color to the beer.
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{{maltStatistics|origin=Germany|yield=78.0 %|potential=1.036|color=3.5 SRM|max=90.0 %|moisture=4.0 %|protein=11.0 %|coarseFineDiff=1.5 %|diastatic=50.0 %|mash=TRUE|notes=}}
 
  
 
==Commercial malt analyses==
 
==Commercial malt analyses==
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{|width="100%" border="3"
 
{|width="100%" border="3"
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|colspan="4"|<big>'''Vienna Malt WK''' (Briess Malt & Ingredients Co.)</big>
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|valign="top" colspan="4"|
 +
{|border="0" valign="top" width="100%"
 +
|<big>'''Vienna Malt WK''' (Briess Malt & Ingredients Co.)</big>
 
|-
 
|-
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|colspan="4" align="left" valign="top"|Specially processed base malt gives warm malty flavor and orange hues.  Malty, very slight biscuit flavor.
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|align="left" valign="top"|Specially processed base malt gives warm malty flavor and orange hues.  Malty, very slight biscuit flavor.
 +
|}
 
|-
 
|-
 
!width="25%"|Basics
 
!width="25%"|Basics
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|valign="top"|
 
|valign="top"|
 
{|border="0" valign="top" width="100%"
 
{|border="0" valign="top" width="100%"
−
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Moisture
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Base grain
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 3.5%
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 6-Row Barley
 
|-
 
|-
 
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Color (L/SRM)
 
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Color (L/SRM)
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
|-
 
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Moisture
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 3.5%
 +
|-
 +
 
|}
 
|}
 
|valign="top"|
 
|valign="top"|
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|valign="top"|
 
|valign="top"|
 
{|border="0" valign="top" width="100%
 
{|border="0" valign="top" width="100%
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Diastatic Power (Lintner)
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Diastatic Power (Lintner/IOB)
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 130
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 130
 
|-
 
|-
 
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Alpha Amylase
 
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Alpha Amylase
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 40
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 40
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Diastatic Power (Windisch-Kolbach)
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Conversion time (minutes)
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
|-
 
|-
 
|}
 
|}
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Vitreosity
 
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Vitreosity
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 0%
 
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 0%
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Size
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 80% plump, 20% thru
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Soluble Protein
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Total Protein
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 13%
 +
|-
 +
| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | S/T Ratio
 +
| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 40
 
|-
 
|-
 
|}
 
|}
 +
|-
 +
|align="left" valign="top" colspan="4"|'''Other:'''
 
|}
 
|}

Revision as of 17:04, 17 September 2007

Comments

Redesign scratch pad

I'm working on using the Vienna page as the template for reworking the grain pages (sorry, this overflowed my own scratch pad). Consider this a work in progress; I'll delete it when it's ready to move over. --Chapka 10:08, 17 September 2007 (CDT)

Beer Beer ingredients Malt Specialty Malt

Vienna malt
Origin Germany
Yield 78.0 %
Potential 1.036
Color 3.5 SRM
Max in Batch 90.0 %
Moisture 4.0 %
Protein 11.0 %
Coarse Fine Difference 1.5 %
Diastatic Power 50.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart
Extract Potential {{{potential}}}
Color {{{color}}}
Requires Mashing? {{{mash}}}
Max in Batch {{{max}}}


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 to the beer.



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.)
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%
DBFG 77.5%
DBCG 76.5%
Coarse/Fine Difference 1.0%
HWE -
CWE -
Other Extract -
Diastatic Power (Lintner/IOB) 130
Alpha Amylase 40
Diastatic Power (Windisch-Kolbach) -
Conversion time (minutes) -
Mealiness 95%
Half-Glassy 5%
Vitreosity 0%
Size 80% plump, 20% thru
Soluble Protein -
Total Protein 13%
S/T Ratio 40
Other:
Retrieved from "https://wiki.homebrewtalk.com/index.php?title=Talk:Vienna_Malt&oldid=6280"
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