Briess | Caramel Vienne 20L | per lb

Briess Caramel Vienne 20L Malt is a specialty caramel malt that combines soft toffee and sweet caramel flavors with rich malty and bready notes. Designed to provide character reminiscent of traditionally kilned caramel malts, it offers more malt complexity than a typical light crystal malt while maintaining a relatively light color.

At approximately 20° Lovibond, Caramel Vienne contributes warm golden-to-amber hues along with subtle sweet caramel, soft toffee, fresh bread, and malty flavors. Its combination of caramel sweetness and bread-like malt character makes it especially useful when you want to add depth without introducing the raisin, dark-fruit, or burnt-sugar flavors associated with darker crystal malts.

Caramel Vienne is particularly well suited to Vienna-style lagers and Belgian-style Abbey ales, where its combination of caramel, bread, and malt character can complement a rich base malt and expressive yeast profile. It can also add useful complexity to Märzen, Bock, Amber Ale, Brown Ale, and other malt-forward recipes.

Briess recommends using Caramel Vienne at approximately 3–10% of the grain bill, allowing brewers to add anything from a subtle layer of malt complexity to a more noticeable caramel-toffee character.

Why Brew With Briess Caramel Vienne 20L?

• Specialty caramel malt with a distinctive Vienna-inspired character
• Approximately 20°L
• Soft toffee and sweet caramel flavors
• Adds malty and fresh bread-like notes
• More malt complexity than a typical light crystal malt
• Adds warm golden-to-amber color
• Provides caramel character without heavy raisin or dark-fruit flavors
• Recommended at approximately 3–10% of the grain bill
• Excellent for Vienna Lager, Märzen, Bock, Belgian Dubbel, Belgian Abbey Ale, Belgian Pale Ale, Amber Ale, Brown Ale, and other malt-forward styles

For brewers looking for more malt complexity than a traditional Caramel 20L, Briess Caramel Vienne 20L Malt offers a flavorful combination of soft toffee, caramel, bread, and sweet malt character. It is an especially good choice for Vienna-style lagers and Belgian-inspired ales where you want caramel sweetness to complement—not replace—the underlying malt character.