Two-Row Barley | Vienna Style Malt | SRM 3.6 – 4.9 | Plump > 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. This malt fits the rich amber lagers that fueled the city’s beer halls and bars… and made the perfect accompaniment to a quality wiener schnitzel! We kiln ours between 90 and 92 degrees for a full two days, which helps get that Maillard reaction, and develop flavors and a really good toast. The end result is like a quality Maris Otter but with a little more color.