Vienna Malt

Colour

8–12 EBC

Diastatic power

≥ 200 WK

Extract (fine grind, dry basis)

≥ 80 %

Maximum share of the grist

100 %

Max. moisture

≤ 4.5 %

Protein

≤ 11.5 %

Kolbach index

38–45 %

Min. friability

≥ 78 %

Enzymatic activity

High

Vienna type malt is made of finest two row spring barley grown in the most prominent regions such as Germany, France, Denmark and England. The varieties in use are approved and well established in the country of origin. Vienna Type Malt can be used up to 100% for slightly dark but not aromatic beers or for slight corrections of the colour without adding malty aroma compounds to the beer. Typical ratio for the use would be 10-20%. It is recommended for pale types with rich body such as Helles or Bohemian type at 10-20%

Avangard Malz · Maltster's description

• Maltster's page
• Specification (PDF)
• Avangard Malz · Germany