Vienna malt

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
SHIELDS EXILE
Steady Drinker
Posts: 65
Joined: Mon Sep 09, 2013 10:23 am

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?

Rookie
Falling off the Barstool
Posts: 3550
Joined: Fri Nov 23, 2007 5:30 pm
Location: Fort Wayne, Indiana

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
Steady Drinker
Posts: 65
Joined: Mon Sep 09, 2013 10:23 am

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.

User avatar
Jocky
Even further under the Table
Posts: 2738
Joined: Sat Nov 12, 2011 6:50 pm
Location: Epsom, Surrey, UK

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.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

User avatar
Sadfield
Lost in an Alcoholic Haze
Posts: 707
Joined: Mon Jun 09, 2014 3:16 pm

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.

User avatar
HTH1975
Piss Artist
Posts: 224
Joined: Sat Aug 12, 2017 8:24 pm
Location: Thirsk, North Yorks (ex-pat Geordie)

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.

Rookie
Falling off the Barstool
Posts: 3550
Joined: Fri Nov 23, 2007 5:30 pm
Location: Fort Wayne, Indiana

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.

Rookie
Falling off the Barstool
Posts: 3550
Joined: Fri Nov 23, 2007 5:30 pm
Location: Fort Wayne, Indiana

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.

Post Reply