Lovibond is 3.5 degrees, and diastatic power is 130 degrees Lintner. Total protein is 12.5-13.5%. This Vienna malt can be used in place of the standard pale malt as the base malt in a recipe. It imparts a more malty, grainy flavor and a slightly deeper golden color than the standard base malt. The enzyme content allows the use of specialty grains and adjuncts. To add additional malty flavor to a recipe, try adding 10-30% of grist (or 1 lb in extract recipes). For amber all grain brews, try using 60-90% of this Vienna along with some crystal malt.