Hoppy AUS+NZ Lager style beer

[thehaze]

Hi,

Sooo... I'm going to brew some lagers in 2019. I'm excited and scared at the same time. I'll start with a Hoppy Lager, A Vienna Lager and a Hoppy Schwarzbier.

This is what I've come up to for the Hoppy Lager:

Batch size: 23 liters or 6 gallons
Malt: 100% Weyermann Bohemian Pilsner Malt ( SRM 3.5 - I want it light in colour )
Yeast: W-34/70
Hops: Pacifica, Kohatu and Topaz, with a focus on Pacifica. Dry hopping will be done with 75% Pacifica and 25% Topaz. ( 5 oz hops in the dry hop for 2 days )
OG: 1.050 / FG: 1.007 / 5.6% ABV / 30 IBU

My starting water---> Ca: 10.2 ppm | Mg: 2.6 ppm | Na: 2.7 ppm | Cl: 3.3 ppm | SO4: 6 ppm | HCO3: 42.7 ppm | pH: 7.2 | CaCO3: 35 ppm
Idea for Mash Water---> Ca: 50 ppm | Mg: 10 ppm | Na: 15 ppm | Cl: 45 ppm | SO4: 100 ppm | pH: 5.25-5.30

The idea behind it is to make it dry, crisp and drinkable.

Any input regarding the recipe above are more than welcome.

Thank you.

 

[thehaze]

Any ideas/input/critique about the recipe posted above?

Has anyone tried brewing Lagers with higher Sulfate content?

 

[thehaze]

So nobody has tried brewing high sulfate Lagers?

Happy Holidays!

 

[thehaze]

Critique and personal experience is welcome!

 

[ksut1547]

I have done a Dortmund Lager, which is very similar to this idea. It's very much like a Pilsner but with high mineral content, especially sulfate. I loved it and need to make it again. I remember the sulfate definitely made the hops much more pronounced than the low mineral content Pils I made shortly after.

 

[thehaze]

Thank you, ksut1547. My thoughts around this brew is to make it dry, crisp and with a moderate hop aroma and flavour. I was tinkering about using a low mineral content, but I do like how sulfate acts in a hop-driven beer. I am also thinking of dropping Topaz for the dry hop and only go with Pacifica.

 

[ksut1547]

Thank you, ksut1547. My thoughts around this brew is to make it dry, crisp and with a moderate hop aroma and flavour. I was tinkering about using a low mineral content, but I do like how sulfate acts in a hop-driven beer. I am also thinking of dropping Topaz for the dry hop and only go with Pacifica.

Sounds good. Although I can't comment on those particular hops as I have not used them. Be sure to let us know how this turns out.