Subject: Vienna vs. Munich malt
Date: 1990-05-09 15:03:44 GMT
Not to be flaming anyone, but Vienna is the lighter malt.
1. Vienna malt 6.5 deg. Lovibond
2. light Munich malt 10 deg. Lovibond
3. dark Munich malt 20 deg. Lovibond
As to whether homemade Vienna malt can be trusted to convert or not, it
probably can, IF you mash cool (ca. 150 deg. F) and long (2 hrs or more). I'd
also have the iodine handy for a starch test or two. And finally, I'd have a
couple pounds of crushed Klages on hand, just in case :-).
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