Vienna malt has a lighter flavor than Munich malt and is a principal ingredient of light amber beers. Retains more than enough diastatic power to convert itself, but is often used with a base malt in the mash. Typically used as 10%-40% of the grain bill, depending on beer style, although it can be used at 100% for Vienna style lagers. Contributes a warm malt flavor without excessive sweetness or bread crust flavor.
