[bierview]

Here is one response.

A couple brewers here do it/have done it. I use plenty of Vienna but I haven't made an all Vienna IPA. However one of the brewers here sent me his all Vienna IPA. It was very tasty. If you're looking for a neutral malt base that shows off hop character and stays out of the way, this is not the route to go. But if you want a more balanced IPA that has a rich malt base with character, then this would work very nicely. If you're after the latter, go for it!

[euge]

The problem isn't the Vienna but the amount of corn used.

You'll most likely hit your numbers fermentation-wise. I would expect starch haze to show itself.

[Wort-H.O.G.]

Well........lesson learned.  But I did run this grain bill by the group last week and no one said don't do it.  The only advice was to use a fair amount of hops to balance the Vienna.  What can I expect to happen in the fermenter?

you get your preboil gravity reading yet? 

[bierview]

pre boil gravity........1.043

[Wort-H.O.G.]

pre boil gravity........1.043

didn't do the math but that looks like pretty high % conversion of poetnetial yield....on to the successful fermentation now!

[bierview]

Did a starter last week but couldn't get to brew until today.  Poured 1 pint of this wort into the flask and it has taken off within 30 minutes. 

[Wort-H.O.G.]

cool. i'm doing a modified cream ale recipe with 8.5# vienna as base, #1 corn, .5# carapils and 3oz flaked barley. I mash for 75min at around 150F for this recipe.

[denny]

Middle of my mash  7* Vienna, 3* Flaked corn, 1* L. Munich.  After 60 minutes at 150 degrees and 10 minutes at 168 degrees, still coming up black on the iodine test.  Tasted wort and it's sweet.  Any quick opinions.  Gotta move forward on this.

Thanks

My firm opinion is that the iodine test is worthless and you should just forget about it.  You've just proven that.

[bierview]

cool. i'm doing a modified cream ale recipe with 8.5# vienna as base, #1 corn, .5# carapils and 3oz flaked barley. I mash for 75min at around 150F for this recipe.

Sounds good.  Next time I will try 7* Vienna / 3* Pilsn / 1* Munich

[bierview]

Middle of my mash  7* Vienna, 3* Flaked corn, 1* L. Munich.  After 60 minutes at 150 degrees and 10 minutes at 168 degrees, still coming up black on the iodine test.  Tasted wort and it's sweet.  Any quick opinions.  Gotta move forward on this.

Thanks

My firm opinion is that the iodine test is worthless and you should just forget about it.  You've just proven that.

Thanks Denny.  It's difficult to find Iodine these days anyway.

[denny]

Middle of my mash  7* Vienna, 3* Flaked corn, 1* L. Munich.  After 60 minutes at 150 degrees and 10 minutes at 168 degrees, still coming up black on the iodine test.  Tasted wort and it's sweet.  Any quick opinions.  Gotta move forward on this.

Thanks

My firm opinion is that the iodine test is worthless and you should just forget about it.  You've just proven that.

Thanks Denny.  It's difficult to find Iodine these days anyway.

You can use iodophor, too, but that test is a relic of the bad old days and should just die.

[Stevie]

I wouldn't say it is worthless as it is a valid test, but I do think it is less valuable with many modern malts. I never use one, but I don't use large amount of adjuncts in the mash.

[bierview]

FG........1.058. 

[dmtaylor]

FG........1.058.

That's pretty dang perfect, ain't it?  Although, they do say, life begins at 1.060.........

[Pricelessbrewing]

FG........1.058.

Just a heads up, fg refers to the specific gravity post fermentation, or final gravity aka fg.