[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.

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

I usually do a 50/50 mix of Cluster and Hallertauer for a 20-25 IBU bittering, and a small flavoring addition of Hallertauer (like 0.5 oz. per 5 gallons of wort) for the last 10 to 20 minutes. 

[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?

I usually do a 50/50 mix of Cluster and Hallertauer for a 20-25 IBU bittering, and a small flavoring addition of Hallertauer (like 0.5 oz. per 5 gallons of wort) for the last 10 to 20 minutes.

Thanks that does sound good, may have to give it a shot next year