From the HBD Archive
From: Enders <enders@plains.NoDak.edu>
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 :-).

Todd Enders arpa: enders@plains.nodak.edu
Computer Center uucp: ...!uunet!plains!enders or
Minot State University ...!hplabs!hp-lsd!plains!enders
Minot, ND 58701 Bitnet: enders@plains.bitnet


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