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Old 04-03-2012, 01:56 PM   #41
Brickwalker
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Sep 2011
Indianola, Iowa
Posts: 43


I brewed mine to 77ibu's with both the chinook and centennial, which in hindsight seems like way to much. If i did it again i would probably drop it down to the 30-40 range.



 
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Old 01-14-2013, 06:48 AM   #42
daggers_nz
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Apr 2012
Auckland, NZ
Posts: 240
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I don't have much experience with Vienna malt, is it more of a maltier taste than pale? I want to make this soon but we are in the middle of summer

also might try a Wyeast instead of safale


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Old 06-26-2015, 09:18 AM   #43
frankrhps
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May 2015
maryville, Tennessee
Posts: 14
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Did a 2.5 gallon of this yesterday morning as my first all grain. I cheated tho and put 16oz of dark DME in at the beginning of the boil just to use it up (compensated by adding more hops at 20min). Nice amber color going into the fermenter.

 
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Old 09-09-2015, 12:45 AM   #44
wtaylor3
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Apr 2013
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I was looking for a Vienna or Munich smash recipe and I love centennial hops and coincidentally enough two hearted ale. However I like malt forward ipa's like two hearted.

All that rambling being said, if I upped the Vienna to say 11 or 12 lbs would that give it more of a malt character? And maybe mash at say 148-149 to give it more body?

 
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Old 09-12-2015, 11:15 AM   #45
wtaylor3
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Apr 2013
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12 lbs of Vienna and 5 oz of centennial purchased yesterday, should have some malt character just hope it doesn't finish too sweet

 
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Old 09-12-2015, 06:13 PM   #46
aprichman
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Dec 2014
Corvallis, Oregon
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My last pale ale was 100% vienna. I mashed at 151F and it turned out awesome! Beautiful orange-golden color that had a slight biscuit taste that provided good balance while still letting the hops (Columbus & El Dorado) really shine through. Just make sure to adjust your water profile appropriately.
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Old 09-14-2015, 02:07 PM   #47
wtaylor3
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Apr 2013
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Mash smelled great, I'm hoping for a 7-10 day primary, 2-3 cold crash with gelatin and then keg and force carb

 
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Old 09-14-2015, 07:57 PM   #48
wtaylor3
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Apr 2013
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My efficiency was terrible 1.045 O.G. Measured at 80 degrees Fahrenheit and I used 12.5+ lbs of Vienna. Guess it's gonna be a session pale ale

 
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Old 09-14-2015, 08:21 PM   #49
aprichman
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Dec 2014
Corvallis, Oregon
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If you measured with a hydrometer at 80F the OG should actually be closer to 1.047 - not much difference but a bit better efficiency
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Fermenting: Little Scamp Pale Ale N/A
Conditioning: Black Butte Porter (NorCal clone kit), Cream of Three Crops
Drinking: Bent Elbow Ale (3lb hopstand)

 
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Old 09-15-2015, 12:17 AM   #50
wtaylor3
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Apr 2013
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Not sure what happened to my setup, I used to nail my OG every time now I had a couple batches that looked like water and this batch I was careful to measure the calculated mash and sparge water. I even crushed the grain twice because I didn't like the look of the crush on the first run.

I guess I need to get my own grinder and stop using the LHBS'



 
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