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4/6 mash in 65c, 90 mins, finish at 58c, pre-boil 1.043 5/6 pitched 2L starter 1.046 11/6 1.026 14/6 1.016 20/6 1.010 0J69V0B I sure hate to see the propagation of misinformation and this is another example. The Vienna profile published by Palmer is not even in the ball park! The profile published by Daniels is not too bad with a caveat. The water source for Vienna is the same today as it was about the time that Dreher created the Vienna style. It is debatable if he used the new water source from the Alps or if he used the previous source. The previous source was groundwater drawn from sand and gravel aquifers along the Danube River. The water quality today is exactly as it was when the aqueduct from the Alps was constructed. The City did not perform any water treatment back then and they still don't. That profile (taken directly from the City's website) is: Ca 75 ppm Mg 15 ppm Na 10 ppm SO4 60 ppm Cl 15 ppm HCO3 225 ppm As those of you who know water recognize, this is an alkaline water with high temporary hardness. It would work for dark beers (RA = 124), but would not produce the fine amber Vienna style. Many of you also know that one of the earliest water treatment methods available to brewers of yore was boiling to decarbonate the water and drop the temporary hardness. The boiled water profile can be estimated fairly accurately. The boiled profile is as follows: Ca 27 ppm Mg 15 ppm Na 10 ppm SO4 60 ppm Cl 15 ppm HCO3 80 ppm The boiled profile now has a RA of about 45, which is pretty good for amber beers. As you can see, the boiled profile does agree with the information presented by Daniels (yeah Ray!). I wouldn't worry too much about duplicating any water profile quoted for any location since water quality varies naturally and being within about 10 ppm of any of those ion concentrations is probably not going to be noticeable. There you go! Brew your next Vienna with the boiled Vienna profile to produce great beer.