Vienna Malt

Fishybrewer · Post by **Fishybrewer** » Wed Jan 29, 2014 8:37 pm

I was at the LHBS today discussing an Amber Ale recipe I had in mind and he suggested adding Vienna malt to it rather than Munich for a similar but more toasted malt flavor. This is an AG recipe. Anyone have any thoughts. Thanks, David

Post by **philm00x** » Wed Jan 29, 2014 8:52 pm

Love it. Do it!

Post by **Beer-lord** » Wed Jan 29, 2014 8:54 pm

I use Vienna malts often and usually about 1 lb in my 6 gallon brews. I love the golden-orange color it brings and I think it adds a bit of a maltier backbone to my IPA's.
Many folks talk about a Vienna SMaSH and they've won many awards.
I think your LHBS suggested Vienna because its not as dark as Munich and would likely work well in an amber ale.
What's the recipe look like?

Post by **BlackDuck** » Wed Jan 29, 2014 9:15 pm

I'm with Phil on this....love it, do it. I have added Vienna to quite a few recipes and I love them. Like Beer-lord said, it adds a great color and the it also adds a nice mild complexity to the malt bill, without being too overpowering.

jimjohson · Post by **jimjohson** » Wed Jan 29, 2014 10:21 pm

I also have used Vienna in several recipes and they are good

wollffy · Post by **wollffy** » Wed Jan 29, 2014 10:54 pm

Does Vienna go well with Maris otter?

jimjohson · Post by **jimjohson** » Wed Jan 29, 2014 10:57 pm

imo yes

wollffy · Post by **wollffy** » Wed Jan 29, 2014 10:59 pm

Nice Jim. Thanks

mashani · Post by **mashani** » Thu Jan 30, 2014 12:45 am

wollffy wrote:Does Vienna go well with Maris otter?

That would be yummy.

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