Hi All. I am curious what a beer brewed with or close to 100% Vienna malt would be like. I have done an all munich beer but not Vienna. Would it be a decent choice for a pale ale?
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I guarantee anyone who wants a great honey blonde ale will LOVE this recipe:
I am wanting to make a session beer, nothing fancy, just some base grains, 2 row, munich maybe a little crystal and some carapils, and I am thinking of mashing in the 154-156 range. What is the best way to figure how this will effect the attenuation? I am just planning on using Safale-05 yeast. Thank you.
Thanks Mort. I am going with 50% Munich along with 50-55 IBUs to balance and provide some hop character. Also planning on some spices and orange zest. It could need some extra time for everything to come together...
let it ride till near christmas (if you manage to make it that long without tasting at least one you have WAY more self control than I )
For another opinion, I would bump up the flavor/aroma hops. Use those Willamettes at flameout as well. Belgian brewers don't follow silly BJCP style guidelines.
I am planning a Belgian blond myself, this weekend. I am emulating Bink, a hoppy Belgian blond that is pretty tasty.
FWIW, I am aiming for 1.055 OG, 30 IBUs, Challenger/EKGs for bittering, Styrians for a 10 minute addition, and Saaz at flameout. Using a 50/50 mix of Best Pilsner and Malteurop 2-row, and the White Labs Belgian yeast blend for one fermenter, Chimay yeast for the second (10 gallon batch).