Kilned to a slightly darker color than our Two-Row Pale Malt. The enzyme content is sufficient to support up to 40% adjuncts or specialty malts. For a pilsner, use 10 to 30% Vienna malt in the pale malt mash, while for amber beers, use 60 to 90%. Due to supply chain issues, this could be from Castle Malting of Belgium, or Weyermann of Germany.
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Great Vienna
Adds a nice strong malt backbone without the dark roast flavor.
Great base malt
I used Vienna as part of the base (with Munich malt) for a Bock and the conversion was great. Also added nice flavor profile.