Difference between revisions of "Talk:Vienna Malt"

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[[Specialty Malt]]
 
[[Specialty Malt]]
 
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{{maltSummary|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=}}
 
{{maltHeader|image=ViennaMalt.jpg|caption=Vienna malt|size=250px}}
 
{{maltHeader|image=ViennaMalt.jpg|caption=Vienna malt|size=250px}}
  
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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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'''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 and a distinctive toast or biscuit malt aroma to the beer.
  
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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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==Brewing with Vienna Malt==
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Extract Potential
 
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| style="padding-left:5px; padding-right:5px;" | {{{potential}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Color
 
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| style="padding-left:5px; padding-right:5px;" | {{{color}}}
 
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|-
 
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Requires Mashing?
 
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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;" | Max in Batch
 
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| style="padding-left:5px; padding-right:5px;" | {{{max}}}
 
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|-
 
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|}
 
  
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===History===
  
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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.
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While it is now considered a high-kilned malt, Vienna malt was one of the earliest pale malts and formed the basis for a new breed of lighter lagers exemplified by [[Anton Dreher]]'s [[Vienna Lager]].
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 +
===Beer styles===
  
 +
Vienna malt traditionally makes up up to 100% of the [[grist]] of [[Vienna Lager]] and the bulk of the related [[Märzen]] style.  Other [[beer styles]] sometimes use Vienna malt to add malty complexity and light toasty notes to lighter base malts, or to lighten the grist of a beer brewed with mostly [[Munich malt]].  Examples include [[Baltic Porter]], [[Dunkelweizen]], and most styles of [[Bock]].
  
 
==Commercial malt analyses==
 
==Commercial malt analyses==
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===Briess===
 
===Briess===
  
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{|width="100%" border="3"
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{{maltAnalysis
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|valign="top" colspan="4"|
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|name=Vienna Malt WK
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{|border="0" valign="top" width="100%"
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|source=Briess Malt & Ingredients Co.
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|<big>'''Vienna Malt WK''' (Briess Malt & Ingredients Co.)</big>
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|description=Specially processed base malt gives warm malty flavor and orange hues.  Malty, very slight biscuit flavor.
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|-
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|base=6-Row Barley
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|align="left" valign="top"|Specially processed base malt gives warm malty flavor and orange hues.  Malty, very slight biscuit flavor.
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|color=3.5 L
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|}
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|ebc=-
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|-
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|moisture=3.5
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!width="25%"|Basics
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|ppg=1.034
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!width="25%"|Extract
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|dbfg=77.5
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!width="25%"|Conversion
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|dbcg=76.5
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!width="25%"|Composition
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|c/f=1.0
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|-
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|hwe=-
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|valign="top"|
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|cwe=-
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{|border="0" valign="top" width="100%"
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|other_extract=
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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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|diastatic=130
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 6-Row Barley
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|aa=40
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|-
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|other_diastatic=
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Color (L/SRM)
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|ctime=-
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 3.5 L
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|mealy=95
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|-
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|half=5
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Color (EBC)
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|glass=0
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
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|size=80% plump/20% thru
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|-
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|sp=-
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Moisture
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|tp=-
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 3.5%
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|s/t=-
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|-
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|other=
−
 
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}}
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|}
 
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|valign="top"|
 
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{|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;" | DBFG
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 77.5%
 
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|-
 
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| width="50%" valign="center" style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | DBCG
 
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| width="50%" valign="center" style="padding-left:5px; padding-right:5px; text-align:left;" | 76.5%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Coarse/Fine Difference
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 1.0%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | HWE
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | CWE
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Other Extract
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
−
 
 
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|}
 
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|valign="top"|
 
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{|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/IOB)
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 130
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Alpha Amylase
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 40
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Diastatic Power (Windisch-Kolbach)
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Conversion time (minutes)
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
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|}
 
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|valign="top"|
 
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{|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;" | Mealiness
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 95%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Half-Glassy
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 5%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Vitreosity
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 0%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Size
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 80% plump, 20% thru
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Soluble Protein
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | -
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | Total Protein
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 13%
 
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|-
 
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| width="50%" align="right" valign="center" style="padding-left:5px; padding-right:5px; font-weight:bold;" | S/T Ratio
 
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 40
 
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|-
 
−
|}
 
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|-
 
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|align="left" valign="top" colspan="4"|'''Other:'''
 
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|}
 

Revision as of 17:40, 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

Extract Potential (P/P/G) 1.036
Color 3.5 SRM
Requires Mashing? TRUE
Max in Batch 90.0 %
 
Grain in the fields
Vienna malt

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 and a distinctive toast or biscuit malt aroma to the beer.

Brewing with Vienna Malt

History

While it is now considered a high-kilned malt, Vienna malt was one of the earliest pale malts and formed the basis for a new breed of lighter lagers exemplified by Anton Dreher's Vienna Lager.

Beer styles

Vienna malt traditionally makes up up to 100% of the grist of Vienna Lager and the bulk of the related Märzen style. Other beer styles sometimes use Vienna malt to add malty complexity and light toasty notes to lighter base malts, or to lighten the grist of a beer brewed with mostly Munich malt. Examples include Baltic Porter, Dunkelweizen, and most styles of Bock.

Commercial malt analyses

This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.

Briess

Template:MaltAnalysis

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