Often mistaken for specialty malt, Vienna malt is actually a lightly kilned base malt that can be used in place of standard pale and pilsner malts in a variety of styles, though serves as the feature malt in Vienna Lager. Visit The Brü Club Facebook Group for more information on this series. Articles featured on are selected by The Brü Club leadership prior to being submitted for publication. While members who choose to participate in this series generally take inspiration from Brülosophy, the bulk of design, writing, and editing is handled by members unless otherwise specified. This xBmt was completed by a member of The Brü Club in collaboration with Brülosophy as a part of The Brü Club xBmt Series. Posted in exBEERiment and tagged brewing, cider, craft beer, exBEERiment, experiment, experimental, hard cider, home brew, home brewing, homebrew, homebrewing, hop water, xbmt on Septemby Will Lovell. This made me curious if it might be possible to blend Munich and Pilsner malts such that it accurately emulates Vienna malt, so I designed an xBmt to test it out. While the descriptions are similar, Munich malt is known to impart a richer flavor and darker color, which was supported by findings in a past xBmt comparing lagers made with either all Vienna malt or all Munich malt. When the Munich Malt House opened in 1872, they began producing a consistent and quality version of this eponymously named Munich malt.Īs base malts, both Vienna and Munich malts can make up 100% of the grist, as they possess the diastatic power to enzymatically self-convert starches into fermentable sugar. This slower malting approach ultimately led to the development of a slightly darker malt that contributed rich malty and biscuity qualities to beer, which brewers and drinkers at the time came to enjoy. Brewers in the region began using this unique Vienna malt to make a beer that was generally lighter than what was available at the time, and it came to be known as Vienna Lager.Īround the same period, maltsters in the Bavaria region of Germany were experimenting with new malting methods stemming from technological advancements, one of which involved recirculating the moist air created during the barley drying process rather than drawing it away, then kilning at higher temperatures. Unintentionally developed in the 1840s by Viennese brewer, Anton Dreher, after the malt kilns in his brewery were damaged by a fire, Vienna malt is a pale colored malt that’s kilned at a relatively high temperature, which creates toasty and biscuity characteristics. ![]() ![]() Mosaic Of Change IPA by House Of Pendragon.
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