Dry Hopping a Lager

thesaintv12 · Post by **thesaintv12** » Tue Apr 29, 2008 7:08 pm

My Pilsner is tasting a little bland, so I thought I might try to liven it up with some saaz while it conditions.

Does anyone know roughly how much I should put in as a starting point?

mysterio · Post by **mysterio** » Tue Apr 29, 2008 7:19 pm

Saaz are reputed to give a grassy flavour when used for dry hopping. In general the 'raw' hoppy aroma/flavour isn't part of the profile of a lager, but if you really wanted to you could start with about 10g.

thesaintv12 · Post by **thesaintv12** » Tue Apr 29, 2008 7:23 pm

Grassy, hmm not sure that is what I am after.

What would you use for a more subtle after taste? Think Holsten Pils.

Parp · Post by **Parp** » Tue Apr 29, 2008 8:11 pm

I've been using mount hood as all purpose hops at the moment.

I dry hopped half a keg of Woodforde's Admiral's Reserve with good results.

They're supposed to be derived from one of the Hallertauer varieties, so they may give a delicate edge to a lagered beer.

Cheers

Post by **Aleman** » Tue Apr 29, 2008 8:21 pm

Generally lagers are not dry hopped, any residual hop aroma/flavour comes from late hops added as the wort is cooled (I once had the honour of tossing a bucket of the greenest stickiest saaz you can ever imagine into the copper in one of the breweries in the Czech republic - ";) its very important" Said the Brewer "for the aroma". As the ferment is conducted cool . . . that aroma stays in the beer.

You can get a similar effect though with dry hopping, provided you select the right hops . . . saaz is not one of them . . . Holstein pils . . . Then Hallertau has to be the option . . . . Tettnang is another possibility . . . and though it may sound wacky NZ Pacific Hallertau

mysterio · Post by **mysterio** » Wed Apr 30, 2008 8:28 am

I've been using NZ Hallertau for everything lately, great hop

thesaintv12 · Post by **thesaintv12** » Wed May 14, 2008 9:51 pm

Thought I would report back.

I added some saaz (as that is all I had) in the end to a Coopers Australian Lager kit. 35g boiled for 5 min, left to cool then drained into the fermenter before adding the yeast.

Just tasted it as I moved it to the secondary and it is amazing! Lets hope that it keeps it's flavour and aroma as it clears off.

Cheers for the tips all.

delboy · Post by **delboy** » Thu May 15, 2008 11:57 am

mysterio wrote:I've been using NZ Hallertau for everything lately, great hop

Its great in my CAP, i think i'll be using it more often too.

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Dry Hopping a Lager

Dry Hopping a Lager