Vienna malt

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SHIELDS EXILE
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Vienna malt

Post by SHIELDS EXILE » Mon Apr 30, 2018 12:37 pm

Mild ale malt is no longer available here in Australia,they reckon Vienna is the nearest replacement,can it be infusion mashed at about 153F,and used in mild ale recipes?

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Re: Vienna malt

Post by Rookie » Mon Apr 30, 2018 5:47 pm

SHIELDS EXILE wrote:
Mon Apr 30, 2018 12:37 pm
Mild ale malt is no longer available here in Australia,they reckon Vienna is the nearest replacement,can it be infusion mashed at about 153F,and used in mild ale recipes?
Yes, but I'd go with pale ale malt and a bit of victory.
I'm just here for the beer.

SHIELDS EXILE
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Re: Vienna malt

Post by SHIELDS EXILE » Tue May 01, 2018 12:57 pm

Wheeler andProtz say50c for 30 minutes then 60 minutesat65degrees c for the mash,but all the books agree that it is high in diastase,they never use it alone, usually with Munich malt., will try infusion and step mash in two 10L brews to see which is best. In acouple of weeksas I am away , for 10 days so will do them later.

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Jocky
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Re: Vienna malt

Post by Jocky » Tue May 01, 2018 3:18 pm

Mild malt and vienna should be very close, and I'd treat them exactly the same unless the vienna is of US origin and is a six row barley, in which case it will need a protein rest.
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Sadfield
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Re: Vienna malt

Post by Sadfield » Tue May 01, 2018 5:54 pm

Yep, agree with Jocky et al. Vienna would be a good sub.

We have an open source Malt Substitution Chart https://macchomebrew.club/malt-substitu ... en-source/ that may be useful and open to expansion (or correction) if anyone has anything to add.

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HTH1975
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Re: Vienna malt

Post by HTH1975 » Tue May 01, 2018 9:53 pm

If you read the description here... (http://shop.greatfermentations.com/prod ... lty-grains) it describes it as having more dextrin, so will finish sweeter than a typical pale malt.

I think that a combination of some light crystal malt (and/or melanoidin malt) and a higher mash temperature would get you most of the way there, plus a tiny bit of chocolate malt to adjust the colour.

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Re: Vienna malt

Post by Rookie » Thu May 17, 2018 1:32 am

Jocky wrote:
Tue May 01, 2018 3:18 pm
Mild malt and vienna should be very close, and I'd treat them exactly the same unless the vienna is of US origin and is a six row barley, in which case it will need a protein rest.
I'm pretty sure that six row in no longer used for vienna or specialty malt in the US.
I'm just here for the beer.

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Re: Vienna malt

Post by Rookie » Thu May 17, 2018 1:33 am

I think Briess makes a really good vienna malt.
I'm just here for the beer.

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