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Castle Vienna Malt 1kg
Model：m00125
NT$105
Vienna
Colour:
4 – 7 EBC 2.1 – 3.2°L
Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result it gives a deeper golden colour to the beer increasing at the same time its body and fullness. Due to the higher kilning temperature, the enzyme activity of Château Vienna malt is slightly lower than that of Pilsen Malt. Nevertheless, this malt has a sufficient enzymatic activity to be used in combination with specialty malts
Suggested Usage : ≤100%
Type of beer : All beer styles, Vienna lager. To enhance color and aroma of light beers.
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.
4 – 7 EBC 2.1 – 3.2°L
Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result it gives a deeper golden colour to the beer increasing at the same time its body and fullness. Due to the higher kilning temperature, the enzyme activity of Château Vienna malt is slightly lower than that of Pilsen Malt. Nevertheless, this malt has a sufficient enzymatic activity to be used in combination with specialty malts
Suggested Usage : ≤100%
Type of beer : All beer styles, Vienna lager. To enhance color and aroma of light beers.
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.