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| − | ==Comments==
| + | I was using this as a scratch pad for the redesign, which has now been moved to the main Vienna Malt page. --[[User:Chapka|Chapka]] 12:50, 17 September 2007 (CDT) |
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| − | ==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 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]]
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| − | [[Beer ingredients]]
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| − | [[Malt]]
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| − | [[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=}}
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| − | {{maltHeader|image=ViennaMalt.jpg|caption=Vienna malt|size=250px}}
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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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| − | ==Brewing with Vienna Malt==
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| − | ===History===
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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===
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| − | 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]].
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| − | ==Commercial malt analyses==
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| − | This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
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| − | ===Briess===
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| − | {{maltAnalysis
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| − | |name=Vienna Malt WK
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| − | |source=Briess Malt & Ingredients Co.
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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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| − | |base=6-Row Barley
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| − | |color=3.5 L
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| − | |ebc=-
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| − | |moisture=3.5
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| − | |ppg=1.034
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| − | |dbfg=77.5
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| − | |dbcg=76.5
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| − | |c/f=1.0
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| − | |hwe=-
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| − | |cwe=-
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| − | |other_extract=
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| − | |diastatic=130
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| − | |aa=40
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| − | |other_diastatic=
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| − | |ctime=-
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| − | |mealy=95
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| − | |half=5
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| − | |glass=0
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| − | |size=80% plump/20% thru
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| − | |sp=-
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| − | |tp=-
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| − | |s/t=-
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| − | |other=
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| − | }}
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Revision as of 17:50, 17 September 2007
I was using this as a scratch pad for the redesign, which has now been moved to the main Vienna Malt page. --Chapka 12:50, 17 September 2007 (CDT)
