2- Row Barley | Vienna Style Malt | SRM 3.6-4.9 L | Plumps > 2.2 mm
Baking Quick bread | Sweet Fresh Date | Grainy Cereal
PROCESS 1-day steep – 6-7 day germination – 36h kiln – cured at 92⁰C
Viennese base malts are typically darker than other base malts with a slightly sweeter body – which fit with the richer amber lagers that fueled the city’s beer halls and bars (and make the perfect accompaniment to a quality wiener schnitzel!).
We kiln ours at between 90 and 92 degrees for a full two days, which helps get that Maillard reaction, and develops flavors of malt and really good toast. The end result is like a quality Maris Otter but with a little more color.