Crisp – Vienna Malt – per kg

Crisp Vienna Base Malt

Crisp Vienna Malt is crafted from high-quality English two-row spring barley, kilned specifically to develop a more complex Maillard profile than standard pale malts. This process imparts a distinct golden-to-orange tint to the wort and a characteristic flavour profile defined by notes of freshly baked bread, light honey, and subtle toasted grain. While it provides more character than a pilsner or pale malt, it retains sufficient enzymatic power to be used as a 100% base malt. It is the essential ingredient for authentic Vienna-style lagers, but its ability to add body and a “polished” malt finish makes it equally valuable for balancing aggressive hop profiles in modern craft ales and session IPAs.

Key Benefits

• Rich Colour: Delivers a deep golden to amber hue without the need for speciality crystal malts.
• Enhanced Mouthfeel: Contributes a smooth, full-bodied character and supports stable foam formation.
• Versatile Base: High enzymatic activity allows it to serve as a standalone base or a character-building component.
• Clean Complexity: Provides toasty depth and sweetness without adding heavy caramel or roasted flavours.

Applications

• Brewing: The primary choice for Vienna Lager, Altbier, Märzen, and Festbier. Also used at 10–20% in IPAs and Pale Ales to add malt depth.
• Winemaking: Occasionally used in heavy, malt-based “fruit wines” or complex fermentation bases to provide residual body.
• Distilling: Used in specialist malt whisky production to introduce honeyed and bready precursors into the spirit.
• Cider Making: An excellent addition to “Graff” (malt-cider hybrids) to provide a biscuit-like complexity and a richer colour.

Typical Usage

• Rate: Up to 100% of the grist for traditional styles like Vienna Lager. Use at 10–30% to enhance the malt profile of lighter beers.

Technical Data

• Moisture: 4.5% max
• Extract (Dry Basis): 80.0% min
• Colour: 6.0 – 9.0 EBC
• Total Nitrogen: 1.30% – 1.65%
• Diastatic Power: 45° IoB min

Storage and Handling

Store in a cool, dry place (below 20°C) and away from direct sunlight. Ensure the area is well-ventilated and free from pests. Once opened, keep bags tightly sealed to prevent moisture absorption. Best used within 12 months of the production date.

Summary

An authentic, versatile base malt that provides a rich, bready sweetness and a beautiful golden colour for both traditional European lagers and contemporary craft ales.