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Brewing Vienna Malt

Hey,

Question for anyone who's used Vienna extensively. I made a couple beers with 40 percent or so Vienna and loved the color and flavor I got. I had a concept for a beer occur to me but I'm not sure what it'll taste like. The idea is to make a pale ale without any of the normal ingredients. My first thought was to use US-56, a 100% Vienna grist, and exclusively Mt Hood hops. Probably 1055 with 40-45 IBU.

Anyone have any idea if that would get too malty? If it seems imprudent I could cut the Vienna with pils malt.
Thanks
Sergio

 

I have brewed 100% Vienna and 99% Vienna/1% Caramunich 60 beers and had great success. In both cases, I used lager yeasts and bittered to about 0.5 BU/GU. This beer has become a staple in my beer fridge.

The onely thing I would mention as a concern is that you may want to consider mashing at 146F-148F to get a lot of fermentables.

I got this inspiration from Skot's recipe. That beer absolutely rocks.

Sean

 

Thanks guys.

I'm digging the name Sierra Vienna--will have to come up with something equally clever...

And I think I'll do lager versions too. Me and my brewing cohorts just ordered a pallet from North Country and in a few days I'll have a sack of Bestmalz Vienna for like 26 bucks that I can play with over my winter break.

Oh and the low mash temp suggestion is well taken Macker--I think it'd get too chewy at the 151-2 temp I'd normally do a pale ale at.

Kevin

 

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