Before you do anything, tell us about the recipe and technique. It may be finished, not stuck.
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will the vienna be able to convert the rye, crystal and wheat adequately?
That's what I'd do. I'd add the Centennial as FWH (I've done this a few times and it's been good) and then skip the 20.
Anyone else wondering how sweet this beer will be with all Vienna and 10% Crystal? I have no experience to question this, just a feeling. I've done all Munich before and it's been good but would all Vienna be sweeter? If that's what you're after, go for it.
I'm not sure you would want to use a high alpha hop like magnum as FWH. I've only done it once, but I believe it is best to use lower AAU's. Move them to your bittering addition to get the IBU's where you want them.
Otherwise, I think the rest looks good.
Ohh ohh I know... but I can't tell... they might throw me in the river.
Hmm, throw you in the river? N'awlins would be a rockin' NHC location
Will galvanized carriage bolts be ok?
Yep, zinc is actually a yeast nutrient, so having that in the boil would be a good thing!
Thanks Denny and Drew.
The thing I worry about it this event is becoming so big that only a handful of cities in the US can really support that many people for an event. When you also take into account that of the cities that can host an event like this, how many of them are "craft beer-centric"? Seattle and San Diego were great because they are great beer cities and have the support from multiple homebrew clubs. I'm sure Utah won't be in the mix for awhile