Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Vienna/Centennial SMaSH
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Old 04-03-2012, 01:56 PM   #41
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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
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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
Primary: Saison
Conditioning: American Pale Ale
Drinking: Red Rye ale, Winter Ale w/vanilla, allspice and cinnamon , Belgian Dubbel,
Northern Brown Ale, Robust Porter, ESB, Rye Pale Ale, Belgian IPA, Belgian Strong Dark

Next Up: Light lager
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Old 06-26-2015, 09:18 AM   #43
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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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