[BrodyR]

Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

[dmtaylor]

I've not gone 100% yet, but on my last one, which I really loved, I did use 76% Vienna, with the rest being Munich and CaraMunich.  Turned out fantabulous with the 2206 yeast.  No pilsner malt necessary at all.

[blatz]

Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

I have.

It was very tasty but I tended to prefer one i make that is a mix of pils, vienna, maris otter and caravienne. 

[BrodyR]

Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

I have.

It was very tasty but I tended to prefer one i make that is a mix of pils, vienna, maris otter and caravienne.

Interesting choice in marris otter - now I'm wondering what a 100% MO lager would taste like

[denny]

I've done it.  It was good, but almost insipid in its lack of complexity.

[Thirsty_Monk]

Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

I have.

It was very tasty but I tended to prefer one i make that is a mix of pils, vienna, maris otter and caravienne.

Interesting choice in marris otter - now I'm wondering what a 100% MO lager would taste like

100% MO lager is innovative but taste out of place. Once I made alt bier with MO and I would not do it again.

[gareth.stewart]

I'm about to keg my 100% Vienna Malt beer. Only difference is that I used US-05 so not a lager. It came out really clean and very drinkable. Mittelfrüh and Hersbrucker were used to balance the sweetness and it actually reminds me of a Kölsch style beer. Will post some pics later.

[dmtaylor]

Oh yeah....... I'm reminded now about a SMASH beer competition that my club did about 5 years ago.  We each selected a different malt and a different hop.  We all agreed that the 100% Vienna beer (I forget the hop and the yeast) had without a doubt the most interesting and delicious malt flavor, and it won the comp.  I brewed my own Vienna lager with a high portion of Vienna only after my learnings from that comp/experiment.  So definitely, all Vienna can make a great beer -- and no debate over specialty malts required!  Just Vienna and roll.

[denny]

100% MO lager is innovative but taste out of place. Once I made alt bier with MO and I would not do it again.

Totally agreed.  I find the flavor of MO out of place in many styles.

[majorvices]

I can see how the biscuity character of MO could work in a Vienna lager if used with a balanced touch. Interesting idea.

[erockrph]

I can see how the biscuity character of MO could work in a Vienna lager if used with a balanced touch. Interesting idea.

Indeed. I've subbed Vienna for MO before with good results. I've never thought of going the other way, but I can see the potential.

[chumley]

I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

[erockrph]

I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

I might have to brew this one for Cinco de Mayo this year. Sounds damn tasty.

[blatz]

Never really understood the need to darken viennas.

[69franx]

I've done it.  It was good, but almost insipid in its lack of complexity.

My experience, too.

My favorite Vienna recipe is the Mexican variety, 50% Vienna, 20% corn, 25% pils, 5% caravienne, then a little chocolate malt in the sparge to darken it a bit.

Chumley, what does your hop schedule look like with this grist, something noble for just a bittering charge, FWH, anything late?