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3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed.
Example Malt Analysis:
TYPE: Vienna Malt
Thru 5/64' 1.9
Moisture, % 3.8
Extract %, finely ground malt, as is 78.7
Extract %, finely ground malt, dry basis 81.8
Extract %, coarsley ground malt, as is 77.9
Extract %, coarsley ground malt, dry basis 81.0
F/C Difference % 0.8
Color, laboratory Wort, degrees Lovibond 3.89
Beta Glucan, ppm 107
Diastatic Power 93
Alpha Amylase (DU) 54.2
Total Soluble Protein %, dry basis 5.21
Total Protein %, dry basis 11.06
S/T Ratio % 47.1
Conversion, minutes 5-7
Aroma of Mash Aromatic
Filtration Time Normal
Clarity of Wort 7