Works well for a Vienna Lager.
Hopefully I'm not derailing the thread too much, but… Does it bother anyone else that an all-Vienna grist doesn't hit the color "target" for a Vienna Lager? It seems like it's the only BJCP style that requires a grain addition for color adjustment only.
I guess the better question is, why the discrepancy? Were "Vienna" malts that much darker back in the day? Or did the style just become darker with the mass-market Mexican examples using coloring agents?
so...this is quite funny. it bothers the hell out of me - if only because people will judge it as being out of "THE RANGE" when its only coloring...
i just did a vienna lager 2 weekends ago, intending to go 100% vienna, based on the mouthwatering pic shown here by SiouxerBrewer: http://forum.northernbrewer.com/viewtopic.php?f=1&t=26936&start=1470
(6th post down, second pic)
but when it came to brew day at the last second, I just couldn't do it, so while I was weighing everything out i went with 4% Munich II, 4% Caramunich and the balance vienna. turns out, with the exception of excluding the dehusked Carafa II its my usual house recipe that I haven't changed in years (and love).
It turned out a bit lighter than a Boston Lager.
Am intrigued on how it will taste.
I would not go 9% with crystal malt on this - might be a little sweet and out of place. actually what I wound up doing, with 20-24 ibus of noble hop would be perfect, IMO.
I used a hockhurz step mash (146 for 20min, 158 for 45min, then raise to mashout) but a single infusion at ~152-3 would be fine.
EDIT - sorry, just saw you were wanting to do a Pale ale - then yeah 6-9% probably a-ok.
Isn't Victory Hop Devil vienna based? or is it munich?