Hopping a German Pils

The hops I have on hand include Magnum (lots), Hallertauer Tradition (1oz) and Saphire (1oz).

My plan was to bitter with the Magnum, and use a 50-50 mixture of the Hallertauer and Saphir for flavor and aroma additions.

You guys think this sounds OK?

Absolutely. One thing you might think about, when the time comes, is a hop tea in the keg or bottling bucket. It's not totally "to style," but I love it when noble hop aromas positively spew out of the glass.

I'm waiting for fermenting room to open up for a pils. I am bittering with Horizon and flavor aroma with Spalt. Yours sounds great. I've never had saphire, but would like to hear how it turns out.

Could you elaborate exactly how to make a hop tea???? Thanks

smarek82 said:

Could you elaborate exactly how to make a hop tea????

Click to expand...

This thread has all the deets.
https://www.homebrewtalk.com/f12/big-hop-flavor-1-3-hops-55721/

Basically, take 1-2 ounces of pellet hops and a quart of 160-180ºF water (or priming solution or wort if you're naturally carbonating) and let them sit in a French press for ten minutes, then press. If you use wort, as I did, you can chill, add yeast, and get it fermenting before adding to the keg or bottling bucket.
https://www.homebrewtalk.com/f13/hop-tea-gyle-94183/

Only bummer is that it fades quickly, but that's the case with any method of adding hop character (that I know of).