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Date: 02 Aug 2006 05:28:51
From: Steve/Aus
Subject: Vienna Malt
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I have just bought 25Kg of Vienna, a Joe White Maltings Australian product
if any of you are familiar with it - probably not. In one of my brewing
books (can't remember which one) it said that vienna is often made from
sub-grade barley with a higher than normal protein content. It's an American
book, and what has been stated may only apply in America. I can't seem to
get any information from Joe White such as malt analysis sheets which will
confirm this one way or the other.
I want to brew a marzen style beer using a high percentage of Vienna - say,
over 50% but, the resulting beer is not going to be much good if the protein
content is over the top. Of course, I could buy imported Vienna from an
interstate supplier but over the last 12 months I have been deliberately
trying to brew good beer with only local malt, mainly because of the
fluctuating supply of the imported stuff and the fact it is so expensive
(Aus malt is $45.00/25Kg and imported is up to $85/25Kg, refers to base
malts)
Steve W (in Aus)
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Date: 02 Aug 2006 13:27:51
From: Joel
Subject: Re: Vienna Malt
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Steve/Aus <adlab@bigponddotnetdotau.trashthisbit > wrote:
>I have just bought 25Kg of Vienna, a Joe White Maltings Australian product
>if any of you are familiar with it - probably not. In one of my brewing
>books (can't remember which one) it said that vienna is often made from
>sub-grade barley with a higher than normal protein content. It's an American
>book, and what has been stated may only apply in America. I can't seem to
>get any information from Joe White such as malt analysis sheets which will
>confirm this one way or the other.
Yes, that does describe the situation in North America
fifteen or more years ago. What little grain we could get
tended to be domestic, and the maltsters used coarse
six-row barley and otherwise marginal base malts to make
specialty malts like Vienna, Munich, crystal, etc.
These days we're blessed with a truly global market,
so can get very nice imported barley (and to a certain
extent the domestic maltsters are using better quality
malt for specialty grains).
>I want to brew a marzen style beer using a high percentage of Vienna - say,
>over 50% but, the resulting beer is not going to be much good if the protein
>content is over the top. Of course, I could buy imported Vienna from an
>interstate supplier but over the last 12 months I have been deliberately
>trying to brew good beer with only local malt, mainly because of the
>fluctuating supply of the imported stuff and the fact it is so expensive
Assuming you can't get a spec sheet from the maltster,
all you can do is give it a try.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 02 Aug 2006 06:27:01
From: John 'Shaggy' Kolesar
Subject: Re: Vienna Malt
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On Wed, 02 Aug 2006 05:28:51 GMT, <adlab@bigponddotnetdotau.trashthisbit > wrote:
>
> I have just bought 25Kg of Vienna, a Joe White Maltings Australian product
> if any of you are familiar with it - probably not. In one of my brewing
> books (can't remember which one) it said that vienna is often made from
> sub-grade barley with a higher than normal protein content. It's an American
> book, and what has been stated may only apply in America. I can't seem to
> get any information from Joe White such as malt analysis sheets which will
> confirm this one way or the other.
What's the date on the book? I'm guessing it's pretty old. It sounds
like you're talking about under modified grain, which used to be fairly
common a long time ago, but is relatively difficult to find now. Most
modern malts that I've seen are fully modified (which means comparatively
low protein levels).
I found Joe White Maltings website here:
http://www.joewhitemaltings.com.au/index.html
It doesn't list much specific information about their grains that I
could find. But there is a contact page on there where you can email
them questions or call them. You may have already tried that though.
In general though, these days I would start with the basic assumption
that a brewing grain is fully modified unless you find information that
says otherwise. I would guess the book your talking about is very out of
date, especially if it's making a generaliztion that all vienna is
sub-grade and high in proteins.
John.
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