Vienna malt EBC 4-7 0,5kg krossad

0.00kr

MALT CHARACTER 
Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently 
Vienna Malt gives a golden coloured beer and increases body and fullness. Due to the 
higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than 
that of Pilsner Malt. Flavour of Vienna malt is subtle including some aromas of caramel 
and toffee. 

APPLICATIONS 
Vienna Malt is well suited for relatively pale coloured beers. Typical application is to 
enhance colour and aroma of light beers. Vienna also has its own beer type, Vienna 
lager, which is famous for its deep golden colour and malty taste. 

MALT SPECIFICATION 
moisture % max 4.5 
extract fine % dm min 79.0 
colour °EBC 6 – 8 
FAN mg/l min. 130 
saccharification min max 15 
Other analytical information (not included in the analysis report) 
pH units 5.8 – 6.1 
viscosity mPas 1.4 – 1.6 
degree of fermentation app. % min 78 
Diastatic power WK d.m. min 200 

STORAGE AND SAFETY 
Malts should be stored in a cool (< 20 °C), dry (< 40 RH %) and odourless place. 
Under these conditions the shelf-life of malt is minimum one year. 
Keep malts away from hot surfaces and do not inhale the malt dust.

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Beskrivning

MALT CHARACTER 
Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently 
Vienna Malt gives a golden coloured beer and increases body and fullness. Due to the 
higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than 
that of Pilsner Malt. Flavour of Vienna malt is subtle including some aromas of caramel 
and toffee. 

APPLICATIONS 
Vienna Malt is well suited for relatively pale coloured beers. Typical application is to 
enhance colour and aroma of light beers. Vienna also has its own beer type, Vienna 
lager, which is famous for its deep golden colour and malty taste. 

MALT SPECIFICATION 
moisture % max 4.5 
extract fine % dm min 79.0 
colour °EBC 6 – 8 
FAN mg/l min. 130 
saccharification min max 15 
Other analytical information (not included in the analysis report) 
pH units 5.8 – 6.1 
viscosity mPas 1.4 – 1.6 
degree of fermentation app. % min 78 
Diastatic power WK d.m. min 200 

STORAGE AND SAFETY 
Malts should be stored in a cool (< 20 °C), dry (< 40 RH %) and odourless place. 
Under these conditions the shelf-life of malt is minimum one year. 
Keep malts away from hot surfaces and do not inhale the malt dust.