This is a superb example of a classic Vienna malt. It finishes exceptionally clean and contributes light golden hues and is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. It has a sufficient enzyme level to support the inclusion of even the most demanding specialty malts without extending the brewing cycle.
80% YIELD ON GRIND
Usage Levels / Beer Styles
Up to 100% Vienna and Oktoberfest/Marzen beer styles, Ales and rich, full flavored dark beers
10% or more All but the lightest beer styles for additional flavor; Especially helpful for developing warm, malty, and light biscuity flavors; High gravity beers like Bock beer