Wedding Lager Recipe Critique

[lasultana]

Hey guys,

I'm thinking about brewing 13 gal of beer for my sisters wedding. It's going to be her wedding present so it has to be good haha

I'm shooting for a non bitter, slightly malty export with decent tropical aroma. Does anybody have experience with dry hopping lagers? Especially because the dry hop aroma will go away while conditioning/lagering the beer for 4-6 weeks.

What do you think about this recipe?
13 gal, 5.5 SRM, 1.051 OG, 1.012 SG, 5.1 ABV, 25 IBU
78% Pilsner Malt 2°L
18% Munich 6-7°L
4% Crystal 10°L

15 IBUs Magnum (or any other neutral bittering hop) at 60 mins
10 IBUs Citra at 10 mins
1oz Citra Whirpool at 175°F
2oz Mosaic dry hop

W34/70 yeast

After a few days of dry hopping I'll condition the beer for 4-6 weeks in a keg and serve it at the wedding.

Do you have any suggestions for me?

Thanks a lot!

 

[markstache]

You could add the hops (in a bag) to the keg just prior to the wedding. Many, including me, dry hop to this way.

 

[lasultana]

Won't you get problems with absent biotransformation if you dry hop after conditioning?