Originally Posted by ghank15
Vienna is a malt that has a slightly sweet, yet roasty/ nutty flavor. It may be out of style for an IPA.
That said, I'd always thought of doing an IPA using vienna to add a more malty backbone. The way I see it, any unwanted sweetness which may be present will probably be covered up by both bittering and flavoring/aroma hops. I say go for it. The vienna will add a very nice color too.
Keep in mind, more vienna should mean less crystal. An IPA doesn't need too much color, and even though vienna doesn't add too much color, it certainly will add some. The crystal may be a bit overkill. With the amount of vienna you plan on using, I would go with about .25-.5 pounds of crystal at the most.
Well I just made a 3.5 gallon batch of IPA (actually ended with closer to 4 gallons so missed OG by a little) saturday AM with:
4# 6 row
6 oz carapils
I hopped it with Chinook and Cascade and will probably dry hop it with cascade. Fermented with US-05 at 65 and actually was still bubbling 1 every 6-8 sec this AM 4 days in.
OG was 1.054 (was shooting for 1.060 but missed it because of the extra 1/2 gallon, probably should have boiled closer to 90 minutes rather than the 60 I did).
It seems like most of my pale ales and IPA's are missing a little malt backbone so wanted to see where I could get with a pretty heaping dose of Vienna and Crystal. Can't wait to keg her up.