Vienna Malt Pale Ale

[joshesmusica]

Anybody make a pale ale with Vienna as the main base malt?

 

[BlueHouseBrewhaus]

I did a Vienna/Sterling SMASH that I guess you would call a pale ale. I liked the Vienna but wasn't crazy about the Sterling. I should have been more sure of the hops before I did a SMASH with them

 

[joshesmusica]

I was thinking something along the lines of:

Vienna 77%
Munich 20%
Carapils 3%

 

[greengt]

Just are a Vienna season,

66.7% vienna
16.7% victory
8.3% Munich 10l
8.3% wheat malt

 

[greengt]

*Just made a Vienna saison

Damn autocorrect

 

[TheBigLebrewsk1]

Done 2 SMaSH beers with Vienna, pale ale and lager. Worked better in the lager but wasn't great.

 

[aprichman]

I did a 100% Vienna pale ale hopped with Columbus and El Dorado. It was awesome and I plan on rebrewing it again.

 

[iijakii]

I've had quite a few Vienna pales and they're fantastic. Good malt profile but not too malty or sweet in the slightest. Loved em.

 

[joshesmusica]

I've had quite a few Vienna pales and they're fantastic. Good malt profile but not too malty or sweet in the slightest. Loved em.

Just Vienna? Any specialty malts?

 

[iijakii]

Just Vienna. I love me some simple quaffer pales.

 

[chudsonvt]

I am currently fermenting a 50% Vienna, 50% Pale 2-Row, as an experiment. It should turn out even lighter than a 100% Vienna. It is a hybrid blonde/pale. I wanted to go very light but significantly over do the hops than what would be in a blonde, like a hoppier pale. Not sure how it will turn out. Could be an alcoholic hop tea. Not sure if that will be a good thing or a bad thing. It will surely be significantly unbalanced, with no significant maltiness.

 

[Brettomomyces]

I just brewed a nearly smash Vienna/simcoe. 1% chocolate malt, gave it a nice copper color. Great beer, Vienna has an interesting malt profile that totally carries it without anything else.

 

[m00ps]

I did a beer 50/50 with vienna and wheat, US-05, and a bunch of hops pretty early on in my brewing. It was one of the better early beers for sure

 

[ChelisHubby]

I am currently fermenting a 50% Vienna, 50% Pale 2-Row, as an experiment. It should turn out even lighter than a 100% Vienna. It is a hybrid blonde/pale. I wanted to go very light but significantly over do the hops than what would be in a blonde, like a hoppier pale. Not sure how it will turn out. Could be an alcoholic hop tea. Not sure if that will be a good thing or a bad thing. It will surely be significantly unbalanced, with no significant maltiness.

I can tell you it will be malty. I do a blonde that way and I use williamette for about 18 IBU. I am going thru a 5 gallon batch of it every 2 to 3 weeks. I am going to brew my blonde again for the 7th or eightht time.

 

[Bosh]

Vienna is my default malt. Has flavor without being sweet. Had a very popular malty pale ale with 90% vienna, 5% victory, 4% carared and 1% caraaroma. Beautiful honey color as well.

 

[joshesmusica]

Vienna is my default malt. Has flavor without being sweet. Had a very popular malty pale ale with 90% vienna, 5% victory, 4% carared and 1% caraarma. Beautiful honey color as well.

That sounds great. I was gonna buy the ingredients for it today in order to brew Saturday. I'm glad the LHBS was out of Vienna, because that is the one I think I wanna try now. Thanks.

 

[chickypad]

Just Vienna. I love me some simple quaffer pales.

Agreed. As a SMaSH with light to moderate hopping it makes a nice session beer that goes over well with most crowds. I've done it with Saaz, Centennial, and Perle. I agree that is has flavor without being sweet, it's also not nearly as malty to me as Munich which I need to use sparingly.

 

[Bosh]

Agreed. As a SMaSH with light to moderate hopping it makes a nice session beer that goes over well with most crowds. I've done it with Saaz, Centennial, and Perle. I agree that is has flavor without being sweet, it's also not nearly as malty to me as Munich which I need to use sparingly.

Yeah, a lot of people just use a pound here or there to spice up 2-row but it works great as 90%+ of a beer. Personally malty pale ales are one of my favorite kind of beers but it also works great for milds as a less sweet alternative to MO. Not sure I'd bother with it in a stout though as it'd get pretty completely overwhelmed.

Next up I'm thinking: 90% vienna, 9% carabrown, 1% caraaroma.

 

[GrainToGlass]

Just cold crashed my Vienna Pale Ale, the sample tasted great. Very bready with subtle sweetness.

91% Vienna
7% Caramel Vienne 20L
2% Biscuit
Amarillo, Columbus, and Simcoe

 

[Gnomebrewer]

You need to consider the malster when brewing with vienna. JW vienna (domestic Australian) doesn't taste much different to ale malt, but German vienna is full of awesome malty/toasty flavours. The difference is HUGE (I've done SMaSH lagers with both). I'd expect the US versions are similar to the Aussie ones.

 

[CKing]

My American Amber consists of 90% Durst Vienna, works well with many hop profiles.

 

[brrman]

Just finished the last of my Vienna/Simcoe SMaSH Pale and it is awesome. My first time using all Vienna as a base malt and I will be doing so again.

 

[slym2none]

*Just made a Vienna saison

Damn autocorrect

You can actually edit your posts, y'know.

 

[hanuswalrus]

Half Acre makes a beer called Beer Hates Astronauts. It's All Vienna malt and all Citra hops. No reason you can't go 100% with it. I've done so w/ a Galaxy IPA and it was quite nice.

 

[Kharnynb]

vienna is my smash malt of choice, especially since it is cheap here, only 50 cents per 20 pound bag more than normal pale malt.

deathbrewers vienna/northern brewer smash is one of my favourite "easy drinking" cheap ingredient beers.

 

[SpentBrains]

About a month ago I wanted to brew the "morebeer.com" Vienna Lager kit that I'd ordered in anticipation of cooler temps. It stayed too warm and I got bored so I brewed it anyways but pitched 3rd generation Safale 04 rather than a lager yeast. I'm calling it a AltDunkel. It's a little on the thinner side compared to my usual stuff on tap. It'd be a fantastic hot summer day beer.

 

[Beerthoven]

I've brewed this 4 or 5 times. It's a very good pale ale. Based on the comments above, I might try it again this spring but up the Vienna to 90%.

5 lbs Vienna (3.5 SRM)
4 lbs Pale - Briess Brewers 2-Row (2.0 SRM)
1 lbs Crystal 20 (20.0 SRM)

1.25 oz Centennial - Boil 60.0 min
0.50 oz Centennial - Boil 10.0 min
1.00 oz Centennial - Boil 0.0 min

Ferment with Wyeast 1272 (American Ale II) or Wyeast 1332 (Northwest Ale) at 66-68 degrees.

OG = 1.052, FG = 1.012, IBU = 38, SRM = 6.4