What style is this?

[Gallagher1424]

Hello fellow brewer's,

I originally wanted to make a Irish Red Ale. But decided really wanted to bump up the Vienna malt in the grain bill since I really enjoy the flavor Vienna has to offer. This is what I came up with.

I'm wondering if any of you have any input on what style this would likely be categorized under with the changes I made.

Grain
5lbs - Vienna Malt
2lbs - Maris Otter
1lb - Crystal 40L
8oz - CaraPils
4oz - Roasted Barley

Hops
1.25oz - East Kent Goldings (60 min)

Yeast
1 pack - Imperial Yeast "House" (no yeast starter)

I mashed and held it at around 149-150. So it has a thin body, but very crisp and dry flavor. I fermented at 64 degrees F. No esters are present. The Vienna biscuit flavor comes through well. Hop flavor is very mild. Has an SRM around 13, nice amber color. ABV clocked in around 5.3%.
I actually quite like the taste of this as it is a good session beer.

Let me know your thoughts.

 

[dmtaylor]

Whenever in doubt, I always call it an ESB. Looks applicable here IMHO.

 

[juggabrew]

If you used an Irish ale yeast I would call it that. Maybe just a red ale. I actually prefer Chico yeast over the Irish yeast for my reds. Brings out the roasted flavors more IMO.