Home Brew Forum

Last night I was suppin the last of my vienna lager that I brewed last October. It was a sad moment, the last drops of a fine brew and I can't make any more until the winter because I don't have a brew fridge. Anyway it got me thinking about using vienna malt as the base malt in a belgian brew. So I got a brew on today. I split the base malt 50/50 vienna and belgian pale malt. I was trying to create a malty copper coloured ale, with subtle hop flavour and a dry finish. Not sure this fits in to any style, because it's not strong enough to be a dubbel and too dark to be a blonde ale. Anyway, hops are Crystal and yeast is WLP530 3rd generation. Haven't made any candy sugar recently so used golden syrup for this one. We'll see how it turns out. No pics because they look the same every brewday: my kitchen looking like a bombs gone off.


Belgian Vienna Copper Ale

Vienna malt 37.4%
Belgian pale malt 37.4%
Biscuit malt 4.0%
Golden syrup 7.5%
Special B 3.3%
Munich 3.2%
CaraMunich 2.4%
Torrefied Wheat 1.6%
Flaked Barley 1.6%
Carapils 1.6%

OG 1057 - target 6%ABV
Hops Crystal 25IBU: 1/3 of the addition in the last 20 minutes

I bet it'll be a good one... my very few Belgian beers have mostly been a big mad mix of malts, its going to be good
Bottled or kegged? Bottled would be best, give it a healthy prime!