Who has used this malt? In what style?
It’s the default (or at least it used to be) specialty grain in Northern Brewer’s American Amber Ale kit. Since that was the first brew I ever did, I’ve used it (and once or twice since then in Ambers). Was never terribly impressed with it, though.
I almost always use it for maibock.
I use it instead of 20l crystal, but that is just how I roll. 
I use it in my IPA. And my Maibock as well. In fact I use it fairly regularly.
Would it work in a Vienna lager or should I stick with a little dextrine malt as blatz suggested?
I would go with Blatz’s advice. No need to have crystal malt in a Vienna even at 20L
K. That’s what I have planned.
I like it in IPA’s…Denny’s Belgian IPA recipe has it…I think that was the first place I used it and have continued to incorporate that in other recipes.
Where can I find Denny’s Belgian IPA recipe? ???
Denny, you like your strong beers don’t you? Do you ever brew anything under about 7%?
Thanks Denny! What temp do you ferment at with that yeast? How long?
When I have brewed this I have kept it in the mid 60’s. I like 3522 at restrained temps. As far as “how long”…until it is done. 
No really 3522 is a hard worker and in my experience will go pretty dry…I think it was like 1.008 or 1.010 FG for that recipe. Don’t have my notes at hand.
More often these days than I used to, but 7% is about the average at my house.
About 62F until it’s done…maybe 2-3 weeks, then dry hop.