Get ready for the Great British Beer Festival with this recipe for Camden Town’s India Hells Lager Recipes | 22 July 2016 Share article facebook twitter google pinterest The Great British Beer Festival is a highlight on any British drinker’s calendar, and it’s coming up mighty soon. What better way to get yourself in the mood than to get stuck into brewing one of the leading lights of the new generation British craft brews, Camden Town Brewery’s India Hells Lager? A far cry from the ubiquitously bland fizz of many large producers, IHL is a refined, crisp and refreshing pint with a heady hop punch for good measure. And now you can make it in the comfort of your own shed! India Hells Lager – Camden Town This extract is taken from Craft Brew by Euan Ferguson and is one of 50 recipes taken direct from some of the world’s best craft breweries. Many thanks to Camden Town Brewery for sharing their recipe. Do them a favour and pick up a pint at your local. Camden Town Brewery Camden, London, England INDIA HELLS LAGER HOPPED HELLES LAGER 20 L / 5 GAL | ABV 6.2% OG 1.060 | FG 1.012 Camden Town was founded by Australian Jasper Cuppaidge after he brewed in the cellar of the Horseshoe, a pub in Hampstead, north London. This was 2010, making it a relatively early player in London’s craft brewery scene. Since then it’s expanded at a huge rate, raising millions of pounds of capital through crowdfunding, and conquering foreign markets. But what sets it apart is its devotion to lager, a style whose reputation suffered horribly at the hands of macro brewers and as such is often overlooked. But done well – and at Camden it always is – a good lager is a beautiful thing. Its Hells is a modern classic, and this India Hells is lager with an even bigger personality – there’s a massive hop statement but it’s still clear, smooth and balanced. Lagering at home (see p22) needs accurate temperature control, either through an immersion-type cooler or a fridge; master making your own lager though and you’ll be a very satisfied brewer and popular come summer. And if you’re ever in Camden Town itself, the brewery taproom is great fun to visit. GRAIN Weyermann pilsner malt, 4kg/8lbs 13oz (75%) Munich malt, 1.07kg/2lbs 5.75oz (20%) Carapils, 270g/9.5oz (5%) MASH For single-stage, mash in at 66C/150F for 70 mins. For multi-rest, mash in at 50C/122F, raise to 62C/143F and hold for 60 mins, heat to 72C/161F and hold for 10 minutes. Mash out at 78C/172F HOPS Magnum 12.7% AA, 17g/0.6oz, 60 mins (to 25 IBU) – Simcoe 13.9% AA, 9g/0.3oz, 10 mins Chinook 13.9% AA, 9g/0.3oz, 10 mins Mosaic 11.2% AA, 11g/0.4oz, 10 mins – Simcoe 13.9% AA, 7g/0.2oz, 0 mins Chinook 13.9% AA, 17g/0.6oz, 0 mins Mosaic, 11.2% AA, 9g/0.3oz, 0 mins – Chinook, Simcoe, Mosaic, 80g/2.8oz of each, dry hop YEAST Fermentis Saflager W-34/70 FERMENT 10-12C/50-54F until halfway through fermentation, then 14C/57F till the end. When active fermentation is complete leave at 14C/57F for another 72 hours to reduce the diacetyl. After the diacetyl rest is complete, rack on to the dry hops in a separate vessel. Beef up with up to another 2g per litre (0.3oz per gallon) of more of the dry hops if you want to boost the aroma. Continue to hold the beer warm for another 24-48 hours. Then lager it in a beer fridge for approximately 2 weeks Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.