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
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.
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.