I use Great Western Vienna as the base malt for my oat pale ale. My efficiency is not great and I was curious about the DP of the base malt but cannot find it. I have seen that most Vienna malts around 40-50?
I suppose I should just email them…
if you have a lot# you can plug it in to this and DP is one of the returned statistics:
I don’t. I just get it from the bin at the LHBS. I have emailed them.
I think my DP is fine for the batch but just looking for excuses for poor efficiency. I won’t go down that road with this thread though…
here you go:
Lot Name GWVIENNA
Moisture % 4.3
Extract FGAs 79.3
Extract FG Dry 82.8
Extract CGAs 78.2
Extract CG Dry 81.7
F/C Diff. 1.1
Color ° Lovibond 3.86
Diastatic Power 128
Alpha Amylase 56.4
Total Protein 11.68
S/T 47.7
Viscosity 1.48
Beta Glucan 73
Assortment 7/64 21.4
Assortment 6/64 0.5
yeah should not be the issue even at 100%. just might have a lower yield than what you were expecting?
FWIW, depending on the actual lot you have, I see ranges of 117-156 DP.
Thanks. Definitely not an issue with that figure.
Country Malt replied to my email
“It ranges from 134-163”
Apparently I didn’t look hard enough.
Do Continental Vienna Malts have lower DP? Beersmith gives a general range of 40-50 for Vienna malts in general I think…
Possibly, if only because the NA Vienna malt could be six-row. It wouldn’t make a practical difference in mashing though.
If it’s 6 row it should have a higher DP, right?
Yup. “Continental” meaning That Other One. 