Does anyone use Goldpils Vienna malt as their usual base malt? I have used it before as part of the base with standard 2-row malt. I am considering purchasing this in bulk, but this means I would switch my recipes to this base malt. The primary differences that I know about are a difference in color (3.5°L vs 1.7°L) and a lower diastatic power (80 vs 140). It also seems to have a bit more residual sweetness. Anything else I'm missing? I usually stick to brewing Belgians with the occasional APA.