La Vie Boheme 1.1 - Beer Recipe - Brewer's Friend

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La Vie Boheme 1.1

158 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday July 14th 2023
1.048
1.012
4.8%
22.9
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.81 lb Weyermann - Pilsner8.81 lb Pilsner 36 1.5 85%
1.10 lb Munich1.1 lb Munich 37 6 10.6%
0.46 lb Weyermann - Acidulated0.46 lb Acidulated 27 3.4 4.4%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.95 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 9.95 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 20%
2.50 oz / $ 0.00
 
Yeast
Escarpment Labs - Biergarten Lager
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48.2 - 55.4 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
City of Hamilton, Ontario 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 15 36 23 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.29 gal Strike 155 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.89 g | 35.6 qt) 7.84 31.3  
Mash volume with grains (equipment estimates 9.72 g | 38.9 qt) 8.67 34.7  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 6.29 25.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Top off amount 0.5 2  
Volume into fermentor 5.5 22  
Total: 7.84 31.3
Equipment Profile Used: System Default
 
Notes

Best beer I've ever made.
Fixed mash ph with Citric acid, and then added a little bit more post boil to get the beer ph down to about 4.9. This was suggested to me by a friend who is a professional brewer, on the basis it will really help ensure a crisp lager.
It worked! Very crisp! To my tongue the citric acid is quite noticeable, and a very pleasant yet subtle modification to a traditional style. Lends a slightly more modern taste to it, but only slightly - it still tastes very much like a European light lager, in the range of czech pale/munich helles.
OG was 1.042 which is a little short, and finished exactly at 1.011. Beer in no way tastes like it missed out on those 3 points - I can't believe how good this tastes.

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  • Last Updated: 2024-04-23 14:02 UTC