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Old 07-24-2009, 10:05 PM   #1
tspilker's Avatar
Mar 2009
Posts: 203
Liked 1 Times on 1 Posts

So I have had a few pounds of cushed vienna malt for over 3 months now.

I am sure it is still viable in the way of sugars/starches... however I dont know about flavor.

So I still want to use it, but I figure it would be best served making a bigger beer by adding more malt to give more flavor.

2# vienna,
5#light DME
8oz Crystal 10L
2oz Cascade
How do you think I can alter that to make a bigger DIPA or something? More malt + More hops, but how much and of what kind?! I am thinking centennial hops, but I am unfamiliar with how much is neccessary. Bitterness is good, aroma is REALLY good.
The t stands for Tyler

Primary1, 2, 3: Empty
Secondary Fermenter: Empty
Kegged: Nothing
Bottled: Ironmaster Porter, EdWort's Haus Pale Ale, EdWort's Apfelwein, Tyler's IPA (Triple Cs IPA)
Future Plans: DC Raspberry Stout, EdWort's Robust Porter

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Old 07-25-2009, 07:52 AM   #2
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

I would add another pound of freshly milled vienna and go for it, worst thing that could happen is it taste like miller lite.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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Old 07-25-2009, 11:16 AM   #3
EvilTOJ's Avatar
Dec 2005
Portland, OR, Oregon
Posts: 6,401
Liked 50 Times on 35 Posts

Use it and stop being a poosy about it!
There is a very fine line between "hobby" and "mental illness."

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