Vienna Malt

Vienna malt. (vee-eh'-nuh mohlt')

    Malt dried at a slightly higher temperature than pale lager malt; however, its main distinction is in the unique germination process used before drying. A beer made with Vienna malt will be deep gold to copper in color.

Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsener malt.

ASBC: 3-4

EBC: 7-10

DP: 50 °Lintner.