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
Origin
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Yield
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Potential
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Color
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Max in Batch
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{{{max}}}
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Moisture
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Protein
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{{{protein}}}
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Coarse Fine Difference
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{{{coarseFineDiff}}}
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Diastatic Power
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Recommend Mash
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{{{mash}}}
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Notes
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{{{notes}}}
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Color:
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3.5 SRM
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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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Extract:
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1.036
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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
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Germany
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Yield
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78.0 %
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Potential
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1.036
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Color
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3.5 SRM
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Max in Batch
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90.0 %
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Moisture
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4.0 %
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Protein
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11.0 %
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Coarse Fine Difference
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1.5 %
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Diastatic Power
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50.0 %
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Recommend Mash
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TRUE
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Notes
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Compare various malts with the Malts Chart
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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.)
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Specially processed base malt gives warm malty flavor and orange hues. Malty, very slight biscuit flavor.
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Basics
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Extract
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Conversion
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Composition
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Moisture
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3.5%
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Color (L/SRM)
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3.5 L
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Color (EBC)
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-
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DBFG
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77.5%
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DBCG
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76.5%
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Coarse/Fine Difference
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1.0%
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HWE
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-
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CWE
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-
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Other Extract
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-
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Diastatic Power (Lintner)
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130
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Alpha Amylase
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40
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Mealiness
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95%
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Half-Glassy
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5%
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Vitreosity
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0%
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