[roguejim]

I'm trying to get rid of some extra vienna I've had sitting around.  I'm not interested in brewing a vienna lager.

Would vienna in an AIPA be totally out of character?  If not, what percentage range would you consider to be acceptable for a vienna addition?

When I speak of an AIPA, I'm referring to one in the SSOS vein, where BU:GU ratio is out the window.

[brushvalleybrewer]

I’ve hear a rumor that Victory Hop Devil is based on a Vienna Lager malt bill (and, yes, I know Denny doesn’t think it’s hoppy enough). I’m drinking one right now, and I don’t think it’s out of character at all. I kind of like it. 

[blatz]

I made an all Vienna IPA last fall that was a huge hit at our Oktoberfest - if you want, I'll dig out the recipe - or I think I've posted in on NB a few times.

Cheers!

[Pawtucket Patriot]

I think using between 5-10% in an AIPA would be entirely appropriate.  I use Munich all the time in my APAs and AIPAs and wouldn't hesitate to substitute Vienna.  Actually, today I brewed an APA with 5% Munich and 5% Vienna!   

[gordonstrong]

I've used anywhere from 10% to 100% Vienna in an IPA.  If you go with all of it, step it and convert low.  It will seem like it has a higher FG than it does because it will be super malty.

Especially if you're making SSOS; then you need all the malt you can get.  I think you should go all in.  That beer can take it.

I also like a 50/50 mix of Vienna and Maris Otter as a base malt in a lot of styles.  It's one of my signature combos.

[Thirsty_Monk]

I also like a 50/50 mix of Vienna and Maris Otter as a base malt in a lot of styles.  It's one of my signature combos.

Interesting idea.
Thank you

[bluesman]

I also like a 50/50 mix of Vienna and Maris Otter as a base malt in a lot of styles.  It's one of my signature combos.

Interesting idea.
Thank you

I like it too.   

I might have to give that one a good mashing someday.

[roguejim]

Great ideas all around.  Glad to know the sky's the limit with vienna in an AIPA, SSOS-style.  Thanks.  I'll be combining Chinook with Columbus and others in this one...

[richardt]

http://www.realbeer.com/hops/sister.html 
Is this the recipe for SSOS (Sister Star of the Sun)?

[gordonstrong]

Yes, that's the recipe.  I was advocating swapping the entire malt bill for Vienna.  Same gravity, same hops.

I made a similar version once using three ounces of 16.8% Tomahawk hops for bittering.  It took awhile to come into balance (at least a year) but it was a super-aggressive beer.  Not sure how it fares today with more modern examples.  Geez, that was over 10 years ago.

When the beer was still a bit young, I entered it in a competition in Chicago.  I still admire Steve McKenna for having the balls to write on my scoresheet "your IPA is too bitter."  At that point, it was.  But how many judges would never think it's possible to write that sentence?

[denny]

I’ve hear a rumor that Victory Hop Devil is based on a Vienna Lager malt bill (and, yes, I know Denny doesn’t think it’s hoppy enough). I’m drinking one right now, and I don’t think it’s out of character at all. I kind of like it. 

Although I don't think it's hoppy enough to qualify for the name "Hop Devil", it's a damn fine beer.  Actually, it was my wife who told Bill Kovaleski (sp?) that it wasn't hoppy enough!

[roguejim]

I've used anywhere from 10% to 100% Vienna in an IPA.  If you go with all of it, step it and convert low.  It will seem like it has a higher FG than it does because it will be super malty.

Especially if you're making SSOS; then you need all the malt you can get.  I think you should go all in.  That beer can take it.

I also like a 50/50 mix of Vienna and Maris Otter as a base malt in a lot of styles.  It's one of my signature combos.

What would you suggest for a step mash?  I never do them.
What temp would you convert at, ~148F?

[denny]

I'd go 145 for 30-45 min. and 158 for another 30.

Let's see how close that is to what Gordon suggests....

[gordonstrong]

Close.  I like to do a short rest at 131F when using continental malts, so maybe 10-15 at 131F, then 45 min at 144F, then 10-15 min at 158F, then mashout at 168F.

If you were doing a single rest, 146-148F would be good.

[richardt]

If you don't mind, please explain why.  Does Vienna malt require more "conversion?"

It conflicts with the "single infusion mash for highly modified grains" mantra.

Specifically, what are you accomplishing with each temp and duration?

My sincere thanks in advance.