Premium German Vienna Brewing Malt

Brew beautifully golden, malt-forward beer with Weyermann® Vienna Malt. Produced in Bamberg, Germany from premium-quality brewing barley, this versatile German base malt provides a smooth malty sweetness with delicate notes of honey, biscuit and nuts.

With a colour range of 6–9 EBC, Weyermann Vienna Malt sits between Pilsner and Munich malt. It produces a warm golden to light amber colour while adding more malt flavour and body than a traditional pale base malt. Its high enzyme activity allows it to be used as a small percentage of the grain bill or as the sole base malt in suitable all grain recipes.

Vienna Malt is the traditional choice for Vienna Lager, but its balanced flavour makes it equally valuable in Märzen, Festbier, Bock, Kellerbier, Altbier, Pale Ale, Red IPA and many other lager and ale styles.

Why You’ll Love Weyermann® Vienna Malt

• Premium German Vienna brewing malt

• Produced by Weyermann® in Bamberg, Germany

• Smooth malty-sweet flavour

• Light honey, biscuit and nutty notes

• Creates warm golden to light amber beer colour

• Adds malt depth without becoming heavy

• High enzyme activity for reliable mash conversion

• Can be used at up to 100% of the grain bill

• Suitable for a wide range of lager and ale styles

• Freshly packed to order by Border Brewing

Flavour Profile

Weyermann Vienna Malt delivers a clean, malty-sweet flavour with gentle notes of honey, biscuit, lightly toasted bread and nuts. It provides more depth than Pilsner Malt while remaining lighter and more delicate than Munich Malt, making it an exceptionally versatile base malt.

Colour: Warm gold to light amber

Flavour: Malty-sweet, biscuit, light toast, honey and nuts

Aroma: Sweet malt, fresh bread and light honey

Body Contribution: Medium

Fermentability: Medium to high

Enzyme Activity: High

Typical Beer Styles

Weyermann Vienna Malt is ideal for brewing:

• Vienna Lager

• Märzen

• Festbier

• Kellerbier

• Dortmunder Export

• International Amber Lager

• Czech Amber Lager

• India Pale Lager

• Helles Bock

• Doppelbock

• Rauchbier

• Altbier

• Kölsch-style beer

• Belgian Pale Ale

• American Pale Ale

• American IPA

• Red IPA

• Bière de Garde

• Dark Wheat Beer

• Weizenbock

• Baltic Porter

• Flanders Red Ale

These styles benefit from Vienna Malt’s ability to create warm colour, smooth malt sweetness and a fuller malt backbone without introducing heavy caramel or roasted flavours.

Product Specifications

*The ideal amount depends on the beer style and desired level of malt flavour and colour.

Brewing Tips

Use approximately 10–30% of the grain bill in pale lagers, Pilsners, Pale Ales and IPAs to add subtle honey, biscuit and toasted malt complexity while maintaining a crisp finish.

Increase to around 30–70% in Festbier, Märzen, Kellerbier, Altbier, Amber Lager and Red IPA recipes where a richer golden colour and more noticeable malt backbone are desired.

For Vienna Lager and other malt-focused styles, Weyermann Vienna Malt can be used as the primary base malt or at up to 100% of the grain bill.

Its high enzyme activity provides reliable starch conversion under normal mash conditions and allows Vienna Malt to support reasonable additions of enzyme-poor speciality malts.

For a crisp Vienna Lager, combine Vienna Malt with a small amount of Munich or caramel malt. For a lighter golden lager or ale, blend it with Weyermann Pilsner Malt.

Frequently Asked Questions

What is Weyermann Vienna Malt?

Weyermann Vienna Malt is a German base malt made from quality brewing barley. It produces warm golden colour and a smooth malty-sweet flavour with light honey, biscuit and nutty notes.

What flavours does Vienna Malt add to beer?

Vienna Malt contributes smooth malt sweetness with flavours of honey, biscuit, lightly toasted bread and nuts. It adds depth without the intense caramel sweetness of crystal malt.

What is the difference between Vienna Malt and Munich Malt?

Vienna Malt is lighter in colour and flavour than Munich Malt. It produces gentle honey, biscuit and light toast notes, while Munich Malt provides a richer bread crust, caramel and deeper malt character.

What is the difference between Vienna Malt and Pilsner Malt?

Vienna Malt is darker and more flavourful than Pilsner Malt. It adds warmer colour, more body and a noticeable biscuit and honey character, while Pilsner Malt produces a lighter colour and cleaner malt profile.

How much Vienna Malt should I use?

Use around 10–30% for subtle malt complexity, 30–70% for a pronounced malt backbone, or up to 100% when brewing Vienna Lager and other malt-forward styles.

Can Vienna Malt be used as a base malt?

Yes. Weyermann Vienna Malt has high enzyme activity and can be used at up to 100% of the grain bill.

Does Vienna Malt need to be mashed?

Yes. Vienna Malt is an enzymatically active brewing grain that must be mashed to convert its starches into fermentable sugars.

Is Vienna Malt a crystal or caramel malt?

No. Vienna Malt is a kilned base malt with active enzymes. It provides malt, biscuit and honey flavours rather than the concentrated sweetness associated with crystal and caramel malts.