[ndcube]

Who has used this malt?  In what style?

[Hokerer]

It's the default (or at least it used to be) specialty grain in Northern Brewer's American Amber Ale kit.  Since that was the first brew I ever did, I've used it (and once or twice since then in Ambers).  Was never terribly impressed with it, though.

[denny]

I almost always use it for maibock.

[boulderbrewer]

I use it instead of 20l crystal, but that is just how I roll.

[majorvices]

I use it in my IPA. And my Maibock as well. In fact I use it fairly regularly.

[ndcube]

Would it work in a Vienna lager or should I stick with a little dextrine malt as blatz suggested?

[boulderbrewer]

I would go with Blatz's advice. No need to have crystal malt in a Vienna even at 20L

[ndcube]

I would go with Blatz's advice. No need to have crystal malt in a Vienna even at 20L

K. That's what I have planned.

[budweiser]

I like it in IPA's....Denny's Belgian IPA recipe has it....I think that was the first place I used it and have continued to incorporate that in other recipes.

[summy]

Where can I find Denny's Belgian IPA recipe?

[denny]

Where can I find Denny's Belgian IPA recipe?

Here it is....

http://wiki.homebrewersassociation.org/BelgianIPA

[beersk]

Denny, you like your strong beers don't you?  Do you ever brew anything under about 7%?

[summy]

Thanks Denny!  What temp do you ferment at with that yeast?  How long?

[budweiser]

When I have brewed this I have kept it in the mid 60's. I like 3522 at restrained temps. As far as "how long"....until it is done.

No really 3522 is a hard worker and in my experience will go pretty dry....I think it was like 1.008 or 1.010 FG for that recipe. Don't have my notes at hand.

[denny]

Denny, you like your strong beers don't you?  Do you ever brew anything under about 7%?

More often these days than I used to, but 7% is about the average at my house.