Description
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.
bryan harrison (verified owner) –
tried this my first biab all grain and wow its lovely ty
Steve Dillon (verified owner) –
Turned out great, but the recipe as detailed on this page gives a beer with an IBU well over 100 which is double what it should be. I halved the Magnum and reduced the 10min additions. Also added a delay before the flame-out additions to let the wort cool a bit.
David Carr (verified owner) –
Definitely wrong IBU it is way to high with 50g Magnum in boil 5g would be enough. As I would have IBU between 40 to 50.
I also reduced all 10 min to 15g but increased the flame out and dry hop from what was left over apart from 45g Magnum.