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Vienna Malt

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bransona

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I just got my most recent shipment of grain. Lots of 2-row, pilsner, and white wheat. I also got enough Vienna to play around with these 3-5% additions I keep seeing everywhere. What will this small addition do to my brews?
 

cubalz

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I will impart a nice grainy, malty background flavor. I personally love Vienna malt and use it when I can along with Munich.
 

brrman

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I just did a brew with all Vienna as the malt and it was amazing. Very bready and distinct compared to 2-row.
 
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bransona

bransona

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I've thought about using that new pseudo-lager yeast because I can't maintain lager temps very well, but 55*+ isn't too hard. Vienna lager does sound good...
 

Beerthoven

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In my experience such small additions of Vienna and Munich don't add anything.
 

brewbama

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I have a Vienna Lager in the bright tank/lager chamber now that has a 95% Vienna and 5% CaraMunich II grain bill that I hope is awesome. I plan to tap it for Cinco de Mayo
 

dragonfyre

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I have found Vienna at 15%-25% (max) works well. It gives a nice grainy flavor that plays nicely with the 2-row. I did a red IPA with Vienna malt and German hops and it turned out very well, very different!
 

JonM

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I just kicked a keg of Vienna lager (100% Vienna) and I was sad to see it go. It was so darn tasty - wonderfully malty and just the right amount. 1007 would work really well as a pseudo lager yeast.

And I liked the malty flavor so much, I just did a roughly 50/50 Vienna and two-row split in, believe it or not, an IPA. We'll see how that turns out but hopes are high.
 

Hanglow

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It's a base malt so I don't know why you'd add it in such small amounts. I've done 50/50 with MO before and my last beer was a 95% vienna hoppy pale ale which is very nice, although its dominated by hop flavour at the moment
 

SpeedYellow

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3%-5% Vienna will do next to nothing at that level. It's a base malt, so it makes a great beer at 100% as many will testify. So it's not so drastically different from just a 2-row pilsner/ale malt that 3-5% would be noticeable. 25% Vienna may be noticeable, but 3-5% no way, no how.
 
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bransona

bransona

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3%-5% Vienna will do next to nothing at that level. It's a base malt, so it makes a great beer at 100% as many will testify. So it's not so drastically different from just a 2-row pilsner/ale malt that 3-5% would be noticeable. 25% Vienna may be noticeable, but 3-5% no way, no how.
It's a pretty common practice amongst respected brewers. I've done it at this point and absolutely notice it. Anything 100% Vienna tastes like river water to me.
 

Hanglow

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Is it weyerman malt? Because that's a great base malt. Are you using a US malt that's called vienna and it's different from the german ones?. I know british Munich is nothing like the german stuff and it can't be used the same way. Found that out the hard way :)
 

Chops1867

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How different is the Briess Goldpils Vienna from Weyerman's Vienna? My LHBS only has the Briess. I was planning on brewing a SMaSH with Vienna and Northern Brewer hops.
 

jfrank85

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I always use about 10% of GP vienna in all of my pales or IPA's. I like the nice crisp cracker toast it provides.
 
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