gregdech
Well-Known Member
To this point in my brewing progression, I have been using canadian 2-row as my base malt and adding speacialty malts from there based on the style. I want to start playing around with other base malts like Marris Otter, Vienna, Munich etc. but before I do I have a question for the folks here who have used these malts. What is the difference between Vienna (3-4L) and a Pale Ale Malt (such as Maris Otter, 2-3L)? Vienna has a slightly higher color, indicating that it is likely kilned to a higher temperature but not much. So what exactly would the flavor differences be? Is it worth using both malts or could I get away with one and use it interchangeably for both? Any and all input welcome.
Cheers,
Greg
Cheers,
Greg