German Bestmalz Vienna (Wiener) results in a full golden beer color, excellent foaming and a pleasant, full-bodied taste in the final beer. The protein content is slightly higher than in a Pilsen malt from the same harvest, with comparable enzyme content and high extract values.
Specification
|
Unit
|
Minimum
|
Maximum
|
---|---|---|---|
Moisture content
|
% | 4.9 | |
Extract fine grind, dry basis | % | 80.5 | |
Fine-coarse difference EBC | % | 2.0 | |
Viscosity (8.6%) | mPa∙s | 1.60 | |
Friability | % | 81.0 | |
Glassiness | % | 2.5 | |
Protein, dry basis | % | 12.0 | |
Soluble nitrogen | mg/100g Malz-Trs. | 650 | 800 |
Kolbach index | % | 37.0 | 45.0 |
Wort color | EBC | 8 | 10 |
Wort color | L | 3.5 | 4.2 |
Wort pH | 5.6 | 6.1 | |
Grading > 2.5mm | % | 90.0 | |
Diastatic power | WK | 250 |