CHATEAU VIENNA
Crop year 2014
| Parameter |
unit of measurement |
MIN. |
MAX. |
Mass fraction of moisture |
% |
|
4.5 |
Mass fraction of extract in dry matter |
% |
80.0 |
|
The difference between the mass fractions of extracts in the dry matter of fine and coarse malt |
% |
1.5 |
2.5 |
Color of laboratory wort |
EBC(Lov.) |
4.0 (2.1) |
7.0 (3.2) |
Mass fraction of proteins in the dry matter of malt (Total protein) |
% |
|
11.5 |
Soluble protein |
% |
|
4.3 |
Kolbach number |
% |
37.0 |
45.0 |
Wort viscosity |
cr |
|
1.65 |
Friability |
% |
80.0 |
|
Mass fraction of vitreous grains |
% |
|
2.5 |
Saccharification |
minutes |
Fine |
Characteristic: |
Lightly dried at temperatures up to 85 - 90°C; shorter drying time than other types of malt. |
Properties: |
Gives the beer a slightly more intense malt and grain flavor than Pilsen malt, as well as light notes of caramel. Château Vienna malt is dried at a higher temperature than Château Pilsen, so Château Vienna gives the beer a richer golden color, strength and richness of taste. Has enough enzymatic strength to pair well with a wide variety of specialty malts. |
Application: |
All beers, Viennese lager. Enhances the color and aroma of light beer. Up to 100% mixture.
|
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