I have caught a lager bug and am trying to figure out a way to compromise on a 10 gallon batch that will get me 5 gallons of Belgian Pale ale, and 5 gallons of Vienna Lager. I usually use 5% biscuit malt, but was thinking that using a larger portion of Vienna malt may get me the same toasty results. I have used 50% Vienna malt in a Belgian pale before, and I liked the flavor, but it was not not as malty and a bit light in color. I prefer Munich malt to the Vienna in my Belgian Pale recipe, but am not sure how the lager will turn out with the biscuit malt.
Any suggestions? I did post my recipe in the recipe section, but it did not get very many views so I am trying again in a different section.