Vienna malt
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- Steady Drinker
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Vienna malt
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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- Falling off the Barstool
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Re: Vienna malt
Yes, but I'd go with pale ale malt and a bit of victory.SHIELDS EXILE wrote: ↑Mon Apr 30, 2018 12:37 pmMild 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?
I'm just here for the beer.
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- Steady Drinker
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Re: Vienna malt
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.
- Jocky
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Re: Vienna malt
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.
Re: Vienna malt
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.
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.
- HTH1975
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Re: Vienna malt
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.
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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- Falling off the Barstool
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Re: Vienna malt
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.