I think Czech lagers are one of the few lagers that can have a bit of esters. Pressure ferment is suppose to reduce esters. I have not fermented under pressure but plan to give it a try soon.
Look for a yeast that that does not attenuate too much to leave a little body if you are doing a premium pale lager.
I would bitter with magnum then use saaz hops at the end of the boil. I have a done a few with just saaz and because of the low AA it take a ton of hop to get the IBU in the right range. Buy your hops from somewhere that lists the harvest year, a large amount of old hops late in the boil can taste bad.
I always look at the Brewing Classic Style book for ideas when I am doing a new style to get some ideas.
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