52 replies to this topic

[Big Nake]

I've found that blending Vienna and Munich the Vienna gets lost. I can sorta see that dark Munich can be separated out of the equation but as I noted earlier seems like Im wasting time/space having both on hand because of the similarities.

Pils with Vienna (50/50) is very nice as is Pils/Munich1 or Pils/Munich2. Pils/Munich2 is what I used on my last Oktoberfest and it had quite a bit more color than I expected. I generally pick up these malts in 5 or 10 pound bags so it's not like I have 50lb sacks of all of these grains taking up space. I like to have them all because I use them all and honestly... When I was a new brewer and had "2-row" and "pilsner" malts, I also had all three of these malts and also wheat at all times and considered all of them to be base grains. A lot of my recipes use munich or vienna malt along with pils or 2-row. Cheers peeps.

[BlKtRe]

Pils with Vienna (50/50) is very nice as is Pils/Munich1 or Pils/Munich2. Pils/Munich2 is what I used on my last Oktoberfest and it had quite a bit more color than I expected. I generally pick up these malts in 5 or 10 pound bags so it's not like I have 50lb sacks of all of these grains taking up space. I like to have them all because I use them all and honestly... When I was a new brewer and had "2-row" and "pilsner" malts, I also had all three of these malts and also wheat at all times and considered all of them to be base grains. A lot of my recipes use munich or vienna malt along with pils or 2-row. Cheers peeps.

 

I guess it really boils down to what styles you brew the most. I prefer to keep malts around that can flip into most styles I brew. 

[Poptop]

I guess it really boils down to what styles you brew the most. I prefer to keep malts around that can flip into most styles I brew.

Exactly. I'm famous for Beersmith'ing up a recipe all week and then by Friday night I make something completely different. What can work best in a range of styles is what I prefer to keep on hand.

[positiveContact]

I've found that blending Vienna and Munich the Vienna gets lost. I can sorta see that dark Munich can be separated out of the equation but as I noted earlier seems like Im wasting time/space having both on hand because of the similarities. 

 

the key is not too much munich.  a little bit doesn't hide it at all.

[matt6150]

I have brewed 100% Vienna a few times. Some IPA/APA's and also a Blonde sort of thing I guess. Basically a Vienna lager but with ale yeast. All times have been with Best Malz. Great results.

[neddles]

Has anyone made an american amber with Vienna as the only base malt. I bought some to try out and was probably going to use it in a SMaSH lager to get a feel for it, and probably still will. But I am trying to brew something quick for Christmas/New Years and wonder if this would work well here. To me an Amber Ale is something pretty much anyone who likes crafty-ish beers can drink but I don't know if the Vienna will be too much for most people. Too much Vienna? Scratch recipe below. Please criticize!

 

6 gallons 

1.054

IBU 27

SRM 12

 

93% Best Vienna (10.25# on my system)

6% Carastan

1% Midnight Wheat

Mash 152F

 

Apollo @ 30

Light mix of Cascade and Willamette @10 and @0

 

WY1450

Edited by neddles, 08 December 2016 - 11:51 AM.

[Poptop]

I think you should go for it and I'll be curious to know what you think. Amber's are perfect for the Holidays and with your bittering, it should please just about anyone. I've been using MW too for color and recently made an amber with it along with Simpsons medium. Do it.

We're having a club competition soon, a SMASH Vienna and either 05, 001 or 1056. Each guy chooses a different hop. With 100% Vienna, I decided to go with Mandarina Bavaria.

[neddles]

I think you should go for it and I'll be curious to know what you think. Amber's are perfect for the Holidays and with your bittering, it should please just about anyone. I've been using MW too for color and recently made an amber with it along with Simpsons medium. Do it.

We're having a club competition soon, a SMASH Vienna and either 05, 001 or 1056. Each guy chooses a different hop. With 100% Vienna, I decided to go with Mandarina Bavaria.

Thanks for that. Funny too because that was the SMaSH (Vienna and Mandarina Bavaria) lager I was, and probably will make. 

[Poptop]

Thanks for that. Funny too because that was the SMaSH (Vienna and Mandarina Bavaria) lager I was, and probably will make.

I've used Mandarina in an APA twice and both so highly quaffable. I really like the flavor it imparts. Do that lager with it! You're part the reason I ordered a sack of Barke Pils and I see a BP/MB/34/70 in my near future.

[neddles]

You're part the reason I ordered a sack of Barke Pils and I see a BP/MB/34/70 in my near future.

 

I don't want any more responsibility in my life!

 

 

 

 

 

 

 

 

 

 

 

But I think you will enjoy it.

[MtnBrewer]

I did an all Vienna pale ale one time and didn't care for it. I like malty beers but it was too malty for that style. The malt becomes a black hole for hops. It would probably do better as a malty lager but even there I prefer the additional complexity of pils and Munich malts.

[Poptop]

I did an all Vienna pale ale one time and didn't care for it. I like malty beers but it was too malty for that style. The malt becomes a black hole for hops. It would probably do better as a malty lager but even there I prefer the additional complexity of pils and Munich malts.

I can see your point. Any suggestions how to tame that for my upcoming SMASH comp?

[MtnBrewer]

I can see your point. Any suggestions how to tame that for my upcoming SMASH comp?

 

Hop the shit out of it or call it an altbier. I'm not really a proponent of SMASH beers so I'm not much help there.

[Poptop]

Hop the shit out of it or call it an altbier. I'm not really a proponent of SMASH beers so I'm not much help there.

I'm not really a SMASH guy either and other than the fact I split a sack of Vienna, I'm thinking about bailing out of the comp simply because it's sorta boring.

Now Altbiers are my alley and I happen to have a new smacky of 1007

[Big Nake]

I did an all Vienna pale ale one time and didn't care for it. I like malty beers but it was too malty for that style. The malt becomes a black hole for hops. It would probably do better as a malty lager but even there I prefer the additional complexity of pils and Munich malts.

Yeah, I probably would not do an all-Vienna pale ale but of course I would like to try MTN's version.

If I were to make an all-Vienna beer, I would make a lager and I would probably "hop the shit out of it" as mentioned but to combat the potential issue of being overly malty, I would be looking at an extra smidge of sulfate in the water and possibly a low-enough mash temp to counter all of that. A higher-attenuating yeast may help too. I do like malty styles but I don't want to get hit over the head with pesky maltiness. It's a fine line and another example of where the brewer has to consider a number of options with regard to recipe and process.

[neddles]

In reference to the recipe I posted above. I was not under the impression that all vienna would be a malt bomb. Its the same color as pale ale malt and even lighter than my floor malted MO. So why is it so malty? What is different about its production?

[matt6150]

Personally I don't think it's as malty as everyone is making it out to be but I guess that's just my taste. I have a all Vienna carbing now.

[neddles]

Personally I don't think it's as malty as everyone is making it out to be but I guess that's just my taste. I have a all Vienna carbing now.

That was my impression but I really dont know. Thought it might make a nice base for a toasty amber ale.

[HVB]

Personally I don't think it's as malty as everyone is making it out to be but I guess that's just my taste. I have a all Vienna carbing now.

I had a version of this beer once and it was great.

[Big Nake]

The best approach is to just try it and see where it falls in with your tastebuds. For reference, I spoke with a number of professional brewers that I know and it seems like the trend at this moment is to lower maltiness for IPAs, pale ales, ambers, reds, etc. by cutting 2-row (or whatever other base malt is used) with wheat. If the trend is to lower maltiness, Vienna would be going in the opposite direction although you should not interpret that as MUNICH 2 maltiness. It's not like that. Vienna's L° rating is typically 3-5 so neddles is right... it's relatively light but there is something about its production that creates that deeper & maltier character.