I've brewed three different beers now with Vienna as the base malt. A pale ale, a brown ale and a red ale. The brown ale and the red ale had horrible efficiency around 55% and the pale ale, which used only vienna and no specialty malts, was normal efficiency for me of about 75%. Does Vienna not have the diastatic power of american two row? I've bumped up the abv on the red ale I brewed today by adding a pound of corn sugar but I'm worried it's going to have a hot alcoholic taste like the brown ale I did that with. Any suggestions?