And now the second video using the Intensely Hopped Lager kit from The Malt Miller. In this one, try the Mangrove Jacks yeast version side-by-side with the WHC Hoppin Pils yeast.
The WHC yeast definitely made a more well-rounded beer and was far more drinkable than the Mangrove Jack version.
Here's what The Malt Miller had to say about it.....
The base recipe kit was purchased from The Malt Miller, link is here....
www.themaltmiller.co.uk/produ...
Ingredients
Weyermann® Premiere Pilsner Malt (4800 grams)
Crisp Munich Malt (1200 grams)
Weyermann® Carapils® (300 grams)
Magnum Pellets (50 grams)
Simcoe Pellets (83 grams)
Chinook Pellets (83 grams)
Mosaic Pellets (83 grams)
Mangrove Jacks Bohemian Lager Yeast M84 (2 packs)
Method
Beer Style (main): European Lagers
Beer Style (sub): Munich-Style Helles
Batch Size: 19L
Original Gravity: 1060
Final Gravity: 1010
ABV %: 6.5
IBU:
THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
50g Magnum 60 min
25g Simcoe 10 min
25g Chinook 10 min
25g Mosaic 10 min
25g Simcoe - Flame Out
25g Chinook - Flame Out
25g Mosaic - Flame Out
Secondary additions and timing:
33g Simcoe - Dry Hop
33g Chinook - Dry Hop
33g Mosaic - Dry Hop
Yeast: Mangrove Jacks Bohemian Lager Yeast M84
Fermentation temperature/steps: 8-10c
Comments:
Ferment at 8º-10º
After no more than 72 hours of dry hopping, transfer to a final vessel and try to chill for at least another two weeks.