Description
BEST Vienna Malt 100 g – base malt for golden colour and full taste
BEST Vienna gives a full golden beer colour, good foam and a pleasant, full-bodied taste in the finished beer. Unlike BEST Heidelberg, this malt is made from two-row barley varieties that form more colouring substances during malting. The protein content is slightly higher than in BEST Pilsen Malt, with comparable enzyme content and high extract yield.
Please note: This product is only available in Norway.
Properties
- Colour: 8–10 EBC
- Recommended rate: up to 100% of the grain bill
- Suitable for: export, märzen, porter and other specialty beers
- Packaging: sold per 100 g, whole or crushed
- Manufacturer: Bestmalz, Germany
How to order
The malt is sold per 100 g. For 500 g, choose 5 units, and for 3 kg choose 30. You decide whether you want the malt whole or crushed. We store the malt whole and only crush it when you order.
If you want a ready malt blend for a recipe, order each malt in whole 100 g units and write the blend in the comment field at checkout, for example "Malt blend: 5.4 kg pale ale malt, 270 g Cara Blond".
About Bestmalz
Bestmalz is the brand of the family-owned German malting company Palatia Malz. Its history goes back to 1899, and the malt is produced at the malt houses in Kreimbach-Kaulbach and Wallertheim. Brewshop is the Norwegian distributor of Bestmalz.
Frequently asked questions about BEST Vienna Malt
How much BEST Vienna Malt can I use?
You can use up to 100% of the grain bill. The malt suits export, märzen, porter and other specialty beers.
What is the difference between BEST Vienna Malt and BEST Pilsen Malt?
BEST Vienna is 8–10 EBC and gives a fuller golden colour and more malty body than BEST Pilsen Malt (3.0–4.9 EBC). The enzyme content is comparable, so both can be used at up to 100%.
How long does BEST Vienna Malt keep?
Bestmalz states at least 24 months for whole malt stored cool (max. 20°C) and dry (max. 35% relative humidity). Crushed malt keeps for 12 months. If you are not brewing right away, choose whole malt and crush it just before brewing.
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