Averagely Perfect ESB - Poll #11 - Vienna Qualifier

-> Poll #10 <- determined that Munich Malt "Type II" (~9L) would go on to compete with/against Invert Sugar #2 in a combo poll. In addition, Vienna Malt (~3L) got enough votes (over 30%) to possibly go along with the Munich Malt into that combo poll.

This poll will decide whether or not Vienna Malt (~3L) proceeds to that poll. In case you're wondering why 30% (in poll #10 and in some others) is enough to stay alive, it's because an ingredient getting only 30% could potentially do much better when lesser choices have been eliminated. It's all about the context.

Plurality wins this one.

I recommend you think about this in terms of not only your personal preferences, but also in the context of the ABV and Final Gravity (and thus the attenuation) already selected, malts already selected, and fermentables still possible, as well as any possible yeast strain selection that might be kicking around in your head. Also, when considering Vienna Malt, please remember that Wittgenstein was a beery swine who was just as sloshed as Schlegel.

This poll will be open for 47 hours.

If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently.

The Averagely Perfect ESB Recipe so far...

Target ABV: 5.4%
OG: 1.053
FG: 1.012 (77.4% Apparent Attenuation)
Grain Bill:
---Maris Otter
---English Crystal Malt (~55L)
---English Dark Crystal (~80L)
---Invert Sugar #2 possibly in (TBD, next poll)
---Munich Malt "Type II" (~9L) possibly in (TBD, next poll)
---Vienna Malt possibly in (TBD, this poll and (possibly) next poll)

 

Based on the data so far, I'll do that, when I get home to a proper computer.

 

Vienna Malt is OUT, unless it makes a miraculous comeback. This poll is still open for that unlikely possibility. Meanwhile, the next poll will be posted momentarily.