The first of two quick videos about the Intensely Hopped Lager kit from The Malt Miller. In this one, we make the kit as is, and in the second one, we make it side-by-side with the WHC Hoppin Pils yeast.
Normally we'd have footage of us making the beer, but on this one sadly I lost that before editing. No idea how or why but that's what happened but it is what it is. I hope you enjoy the quick review either way.
Here's what The Malt Miller had to say about it.....
This recipe is from the Brew Craft book by Jon Finch.
A clone recipe kit for Camden Town IHL. IHL stands for India Helles Lager, think of this as an intensely hopped lager, all the flavour of an IPA but minus the heavy sweetness. Its big, bold and juicy - with a crisp clean lager finish.A clone recipe kit for Camden Town IHL.
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.