Difference between revisions of "Talk:Vienna Malt"

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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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|-
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| style="padding-left:5px; padding-right:5px; text-align:right; font-weight:bold;" | Origin
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| style="padding-left:5px; padding-right:5px;" | {{{origin}}}
 +
|-
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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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|-
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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;" | {{{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;" | Max in Batch
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| style="padding-left:5px; padding-right:5px;" | {{{max}}}
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|-
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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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|-
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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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|-
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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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|}
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{|align="right" border="1" width="30%"
 
{|align="right" border="1" width="30%"
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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=}}
 
{{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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==Commercial malt data==
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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.
 +
 
 +
===Briess===
  
 
{|width="100%" border="3"
 
{|width="100%" border="3"
 
|colspan="4"|<big>'''Vienna Malt WK''' (Briess Malt & Ingredients Co.)</big>
 
|colspan="4"|<big>'''Vienna Malt WK''' (Briess Malt & Ingredients Co.)</big>
 
|-
 
|-
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|width="40%" rowspan="2" align="left" valign="top"|Specially processed base malt gives warm malty flavor and orange hues.
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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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!width="20%"|Extract Efficiency
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|-
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!width="20%"|Composition
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!width="25%"|Basics
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!width="20%"|Chemistry
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!width="25%"|Extract
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!width="25%"|Conversion
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!width="25%"|Composition
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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;" | Moisture
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| width="50%" align="left" valign="center" style="padding-left:5px; padding-right:5px;" | 3.5%
 +
|-
 +
| 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;" | 3.5 L
 +
|-
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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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| 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;" | 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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|Extract, etc
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 +
|}
 
|valign="top"|
 
|valign="top"|
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{|width="100%" border="0" valign="top"
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{|border="0" valign="top" width="100%
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|width="50%" align="right"|Mealy/Half/Glassy:
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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="left"|95%/5%/0%
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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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|}
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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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| 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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|align="right"|Plump:
 
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|align="left"|80%
 
 
|}
 
|}
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|Nitrogen
 
 
|}
 
|}

Revision as of 16:39, 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 product; 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 {{{origin}}}
Yield {{{yield}}}
Potential {{{potential}}}
Color {{{color}}}
Max in Batch {{{max}}}
Moisture {{{moisture}}}
Protein {{{protein}}}
Coarse Fine Difference {{{coarseFineDiff}}}
Diastatic Power {{{diastatic}}}
Recommend Mash {{{mash}}}
Notes {{{notes}}}


Color: 3.5 SRM
Moisture: 4.0%
Max in Batch: 90%
Extract: 1.036

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.



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

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
Moisture 3.5%
Color (L/SRM) 3.5 L
Color (EBC) -
DBFG 77.5%
DBCG 76.5%
Coarse/Fine Difference 1.0%
HWE -
CWE -
Other Extract -
Diastatic Power (Lintner) 130
Alpha Amylase 40
Mealiness 95%
Half-Glassy 5%
Vitreosity 0%
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