Recipe Book



Home Brewing Recipes

Search BrewingKB



Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?

You are not logged in.

Attention: Check out the new BKB Home Brewing Blog

Pages: 1

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

 

Pages: 1

Post Your Reply