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
| 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:
|
