Toastmaster Vienna Lager Beer Recipe | All Grain Vienna Lager | Brewer's Friend
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Toastmaster Vienna Lager

175 calories 17.9 g 12 oz
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.81 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Apartment Brewer
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday June 3rd 2024
1.053
1.013
5.3%
19.4
16.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Barke Vienna5 lb Barke Vienna 36 3.4 44.4%
4 lb Weyermann - Barke Munich Malt4 lb Barke Munich Malt 37 8 35.6%
2 lb Weyermann - Pilsner2 lb Pilsner 36 1.5 17.8%
0.25 lb Weyermann - Carafa Special Type II0.25 lb Carafa Special Type II 29.9 425 2.2%
11.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Northern Brewer0.5 oz German Northern Brewer Hops Pellet 8 Boil 60 min 16.51 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.88 66.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 75 °F 152 °F 60 min
4.31 gal Sparge 152 °F 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 5 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe for 5 gallons, your efficiency may vary:

"Toastmaster"

5.4% ABV 23 IBU

5 lb Weyermann Barke Vienna (44.5%)
4 lb Weyermann Barke Munich (35.2%)
2 lb Weyermann Barke Pilsner (17.8%)
0.25 lb Weyermann Dehusked Carafa II (2.2%)

Single Infusion Mash at 152 F (65 C) for 60 min

Water (ppm): Ca: 44, Mg: 6, Na: 31, SO4: 44, Cl: 84, HCO3: 47
Add 1g Gypsum, 2g Epsom, 1g NaCl, 4g CaCl, and 2g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

60 minute boil
60 min - 0.5 oz (14g) Magnum (13.1% AA)
5 min - 1 oz (28g) Saaz (2.7% AA)

OG: 1.051

Yeast: Wyeast 2206 Bavarian Lager

Ferment at 50-55 F (10-12 C) for 14-18 days, allow a diacetyl rest if needed before packaging.

FG: 1.010

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-06-04 23:45 UTC
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