G'day
A quick question. I am hoping to making a vienna beer with 75% vienna, 25% munich malt. question being does in general vienna malt have a high enough enzyme content to fully convert this mash. Here in Australia currently using malts from Joe white (probably haven't heard of them), but I can't find any data on their malt. Does anyone have any background knowledge, especially Cargill guru.
A quick question. I am hoping to making a vienna beer with 75% vienna, 25% munich malt. question being does in general vienna malt have a high enough enzyme content to fully convert this mash. Here in Australia currently using malts from Joe white (probably haven't heard of them), but I can't find any data on their malt. Does anyone have any background knowledge, especially Cargill guru.
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