This is a superb example of a classic Vienna malt. It finishes exceptionally clean and contributes light golden hues and is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. It has a sufficient enzyme level to support the inclusion of even the most demanding specialty malts without extending the brewing cycle.
| Up to 100% | Vienna and Oktoberfest/Marzen beer styles, Ales and rich, full flavored dark beers |
| 10% or more | All but the lightest beer styles for additional flavor; Especially helpful for developing warm, malty, and light biscuity flavors; High gravity beers like Bock beer |
