Dark Vienna malt
Vienna malt is produced from two-row spring malting barley with the use of the same technology as for Pilsen malt, but it is kilned at higher temperatures. This allows to obtain a golden-colored wort with a sweet bread-like flavour and aroma. Vienna malt can be used not only in addition to other types of malt, but also as the base malt.
| Parameter | Unit | Value |
|---|---|---|
| Moisture | % | max 5,0 |
| Extract, fine (dry matter of malt) | % | min 80,0 |
| Protein in dry matter of malt | % | max 11,5 |
| Wort colour | EBC | 7,0-15,0 |
| Pass through the sieve (2,2х20) mm | % | max 2,0 |
| Foreign matter | % | max 0,5 |
EBC
4
1200
For Light and Gold Lagers, Vienna Lager, Kolsch, Altbier, Porter, and other beers.
Up to 100%
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