Vienna Malt is made of the finest two-row spring barley grown in the most prominent regions such as Germany, France, Denmark, and England. The varieties in use are approved and well established in the country of origin. Vienna Malt can be used up to 100% for slightly dark but not aromatic beers or for slight corrections of the color without adding malty aroma compounds to the beer. The typical ratio for the use would be 10-20%. It is recommended for pale types with rich body such as Helles or Bohemian type at 10-20%.