Vienna as base for triple/belgian ale? - Home Brew Forums
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Old 07-04-2012, 04:41 PM   #1
permo
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Sep 2009
North Dakota
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I am out of pilsen and two row right now....have 40 pounds of vienna to burn though. Also, have a few packs of belgian wit, trappist high grav and belgian saison yeast sitting around. So, I am thinking something like this

20 pounds vienna
4 pounds clear inverted sugar
1 oz magnum at 60
2 oz glacier at 5
mash at 149


will the vienna totally throw this beer out of line? I am thinking it could be a nice beer, but I have been wrong before



 
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Old 07-04-2012, 04:59 PM   #2

Experimentation is the basis of all new innovations - go for it!



 
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Old 07-04-2012, 06:24 PM   #3
zgoda
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Sep 2010
, Poland
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I got good result with vienna as a base malt in dubbel (+ some sugar and pinch of Special B). Proven by 3rd place in regional competition.
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Old 07-05-2012, 03:58 AM   #4
pdxal
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Won't be a tripel, but probably a good beer. More along the lines of a VMO beer, but a Belgian yeast might make it interesting.

 
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Old 07-05-2012, 05:08 AM   #5
bwomp313
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I bet it'll be awesome

 
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Old 07-05-2012, 05:32 AM   #6
MrOH
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Philadelphia, PA
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I think it would turn out great, just don't plan on entering any competitions. FWIW, I've used Vienna as the base for a saison with a couple of pounds of rye to round out the grain bill and loved it.
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Old 07-05-2012, 12:56 PM   #7
permo
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Quote:
Originally Posted by MrOH View Post
I think it would turn out great, just don't plan on entering any competitions. FWIW, I've used Vienna as the base for a saison with a couple of pounds of rye to round out the grain bill and loved it.


Nice! I have four pounds of rye sitting around as well.

I ended up making exactly 2 pounds and 12 ounces of clear inverted sugar rocks (wife will be happy when she finds all sugar in house is gone), and today i will decide on yeast strain.

I may end up making this a multigrain, belgian style ale of sorts to give the wyeast belgian saison strain its first spin at my place.

16 vienna
3 rye
1 oats
2 #12 oz clear candi rocks
20 IBU magnum at 60
Boat load of glacier at flameout
Belgian saison yeast

Pitch at 70, ferment at 70 for 3-4 days and then ramp this baby up into the eighties (or however warm my garage is).

 
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Old 07-05-2012, 01:01 PM   #8
Piratwolf
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Jul 2011
Va Beach, VA
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Can't wait to hear how this comes out! Cool!
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You're talking about beer. That could have been a whole lot more fun.

 
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Old 07-05-2012, 03:30 PM   #9
bwomp313
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Apr 2009
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Quote:
Originally Posted by permo View Post
Boat load of glacier at flameout
I like your measuring style.

 
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Old 07-05-2012, 07:03 PM   #10
ReverseApacheMaster
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Jul 2009
Keller, Texas
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I make a simple vienna and rye blonde. It's delicious.



 
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