Posted 02 January 2017 - 05:57 PM
Posted 02 January 2017 - 06:46 PM
I think Holgate Millennial Falcon was a all Vienna base.....hey, i was drunk.
Posted 02 January 2017 - 08:25 PM
Yup. Did one with Nelson Sauvin and Wyeast 2565 (Kolsch),
Long low mash at 64C, small bittering addition and heavy hopping late plus dry.
Fermented really low at 14C. Was almost lager-ish.
I really like vienna malt; Wyermann is the go with Bestmalz also good. I find JW Vienna not particularly likable when used in large proportions.
- rude likes this
Posted 02 January 2017 - 08:48 PM
140g of Pacifica flowers at 20, Whirlpool, & Dry Hop. 2124 Bohemian Lager.
Yes, I dry hopped a lager! Someone call the style police.
Taste? Pretty good to my tastes, when you consider it's the third time around with no changes.
- GABBA110360 likes this
Posted 02 January 2017 - 09:01 PM
Not a SMaSH, but I have just cold crashed an all vienna pale ale with cascade and galaxy. The samples I took for FG reading tasted REALLY good. And a really appealing colour. SMaTH sounds ok I guess
Posted 02 January 2017 - 10:13 PM
I've brewed a Vienna/Centennial SMaSH a few times (actually 3% acidulated malt if you want to be picky). 100% Weyermann Vienna makes a really nice APA.
Posted 02 January 2017 - 10:44 PM
I did one a few years back with Mosaic. It made a lovely summer ale
Posted 03 January 2017 - 10:27 AM
I agree with shacked as I did a smash with JW vienna malt and centennial and it's a bit on the nose. It's fine in smaller proportions but wouldn't brew a vienna SMASH again with JW.
Posted 03 January 2017 - 10:36 AM
Wey Vienna and Aurora.
Slovenia (South Styria) was a major source of hops for the old Austro-Hungarian Empire, along with Bohemia of course and hops from that region go beautifully. I'll post a pic at Beer O' Clock.
Posted 03 January 2017 - 07:29 PM
Posted 12 January 2017 - 07:33 PM
Vienna / Hallertau is fantastic, up the carbonates in the water and it comes out very sweet up front but still drying in the finish.
I've done the same with all Wey Vienna and Hallertau at 60 and 10 with Bavarian Lager yeast. Closest commercial I could compare to was the Lowenbrau. Delicious!