3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed.,,Example Malt Analysis:,,Weyermann® Malting,,TYPE: Vienna Malt,,% Assortment,7/64" 59.6,6/64" 29,7,5/64" 8.8,Thru 5/64' 1.9,,Chemical Analysis,,Moisture, % 3.8,Extract %, finely ground malt, as is 78.7,Extract %, finely ground malt, dry basis 81.8,Extract %, coarsley ground malt, as is 77.9,Extract %, coarsley ground malt, dry basis 81.0,F/C Difference % 0.8,Color, laboratory Wort, degrees Lovibond 3.89,Viscosity 1.48,Beta Glucan, ppm 107,Diastatic Power 93,Alpha Amylase (DU) 54.2,Total Soluble Protein %, dry basis 5.21,Total Protein %, dry basis 11.06,S/T Ratio % 47.1,Conversion, minutes 5-7,Aroma of Mash Aromatic,Filtration Time Normal,Clarity of Wort 7