Author Topic: 100 % vienna malt  (Read 1242 times)

Offline jimmykx250

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100 % vienna malt
« on: December 28, 2017, 09:47:06 PM »
I did a simple ipa recpie today but realized I had just ordered 100 LBS of GWM vienna in lieu of 2 row. Eating them raw/dry side by side wasn't that significant of a difference. Any input on what i should expect the finished product to be like compared to 2 row?
recipe below
using american ale yeast by wyeast
Amount   Fermentable   PPG   °L   Bill %
15 lb   American - Pale 2-Row   37   1.8   87%
18 oz   American - Caramel / Crystal 20L   35   20   6.5%
18 oz   American - Caramel / Crystal 60L   34   60   6.5%
17.25 lb   Total           
Hops
Amount   Variety   Type   AA   Use   Time   IBU
0.6 oz   Cascade   Pellet   7.1   Boil   60 min   13.07
1.2 oz   Cascade   Pellet   7.1   Boil   30 min   20.09
1.5 oz   Citra   Pellet   13.2   Boil   1 min   2.62
3 oz   Citra   Pellet   13.2   Dry Hop   5 days   
Jimmykx250

Offline mabrungard

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Re: 100 % vienna malt
« Reply #1 on: December 28, 2017, 10:03:30 PM »
Vienna is just slightly darker than Pils. Excepting for the barley varieties, I expect it to perform similarly to Pale malt (which is also slightly darker than Pils).
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Offline majorvices

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Re: 100 % vienna malt
« Reply #2 on: December 28, 2017, 11:39:06 PM »
I think Vienna makes a great IPA. You will love it.

Offline Richard

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Re: 100 % vienna malt
« Reply #3 on: December 29, 2017, 05:54:10 AM »
Vienna has relatively low diastatic power: 50 Lintner or so compared to 130-140 for 2-row. As long as you don't mix it with a lot of malts without enzymes you should be OK. Your grain bill looks to be fine, although your mash  might take longer to complete than it would with 2-row.
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Offline majorvices

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Re: 100 % vienna malt
« Reply #4 on: December 29, 2017, 01:51:09 PM »
Vienna has relatively low diastatic power: 50 Lintner or so compared to 130-140 for 2-row. As long as you don't mix it with a lot of malts without enzymes you should be OK. Your grain bill looks to be fine, although your mash  might take longer to complete than it would with 2-row.

According to  Best Malz the Diastatic power of Vienna is about the same as their Pilsner. No problems for me with conversion. Obviously it depends on the maltster though.
« Last Edit: December 29, 2017, 01:55:32 PM by majorvices »

Offline el_capitan

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Re: 100 % vienna malt
« Reply #5 on: December 30, 2017, 03:44:20 AM »
I use Vienna for the whole grist in my spruce tip ale. Good stuff.

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Offline BrewBama

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Re: 100 % vienna malt
« Reply #6 on: December 30, 2017, 05:35:17 PM »
I brewed a 100% Vienna Christmas Beer and am enjoying it.


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Offline Robert

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Re: 100 % vienna malt
« Reply #7 on: December 30, 2017, 06:14:39 PM »
So ... 100% Vienna for a Bohemian Pilsner?  Or is that a stretch? 
Rob Stein
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Offline majorvices

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Re: 100 % vienna malt
« Reply #8 on: December 30, 2017, 06:15:53 PM »
So ... 100% Vienna for a Bohemian Pilsner?  Or is that a stretch?

Might be a tad too dark and have the wrong malt profile. Hoppy Marzen though!

Offline el_capitan

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Re: 100 % vienna malt
« Reply #9 on: December 30, 2017, 06:17:35 PM »
Oh, I missed that part. Sorry! Might or might not work. It's really nice and toasty but maybe not what you want for that style. I like a Vienna Centennial SMASH beer. It pairs well with American hops. My spruce tip ale uses Pacific Gem, which is an NZ hop.

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Offline Robert

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Re: 100 % vienna malt
« Reply #10 on: December 30, 2017, 06:26:20 PM »
So ... 100% Vienna for a Bohemian Pilsner?  Or is that a stretch?

Might be a tad too dark and have the wrong malt profile. Hoppy Marzen though!
Yeah, I kinda like that idea put that way.  And I'm brewing for me, not the BJCP.  I might try it if I can get some of the Barke.  Might as well go all in for big malt taste!
Rob Stein
Akron, Ohio

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Offline BrewBama

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100 % vienna malt
« Reply #11 on: January 01, 2018, 05:14:54 PM »

...I'm brewing for me, not the BJCP.  ...

+1

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