Well, I'm ready to try a clone of Rogue's Morimoto Imperial Pilsner. It should be pretty simple, as they only list 4 ingredients (belgian pilsner malt, sterling hops, water and czech pilsner yeast). Here's what I've got:
16 lbs Belgian Pilsner Malt
3 oz sterling hops (60 min)
1.5 oz sterling hops (20 min)
1 oz sterling hops (flameout)
1 oz sterling hops (dry hopped)
Yeast: 2 packs Saflager W-34/70
The plan is to ferment at 50 degrees for 2 weeks, then lager at 34 degrees for 2 months.
Any tips or suggestions? One thing I'm unsure of is dry hopping a lager. I'm shooting for 74 IBU's, so this is a highly hopped pilsner, but I've never heard of dry hopping a lager... I really want a nice hop aroma though...
Also on the yeast, not sure about my choice here. I'm thinking of going with the saflager because it's simple, and I can throw two packets to ensure a high cell count. This should really be a clean beer with a nice maltiness and hop character though, so I'm thinking the saflager will do the job since I don't need any special yeast character.
16 lbs Belgian Pilsner Malt
3 oz sterling hops (60 min)
1.5 oz sterling hops (20 min)
1 oz sterling hops (flameout)
1 oz sterling hops (dry hopped)
Yeast: 2 packs Saflager W-34/70
The plan is to ferment at 50 degrees for 2 weeks, then lager at 34 degrees for 2 months.
Any tips or suggestions? One thing I'm unsure of is dry hopping a lager. I'm shooting for 74 IBU's, so this is a highly hopped pilsner, but I've never heard of dry hopping a lager... I really want a nice hop aroma though...
Also on the yeast, not sure about my choice here. I'm thinking of going with the saflager because it's simple, and I can throw two packets to ensure a high cell count. This should really be a clean beer with a nice maltiness and hop character though, so I'm thinking the saflager will do the job since I don't need any special yeast character.