Imperial German Lager

Discussion in 'Homebrewing' started by inchrisin, Apr 23, 2016.

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  1. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Perfect, so we're shooting for a moderately hopped lager that is still allowed to come out dry. Thanks for the feedback!
     
    #21 inchrisin, Apr 27, 2016
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    I still wonder if you're too high on IBUs. For a first batch I'll run the mash temp up a bit and add more Munich. You keep it hoppy and dry. We'll compare. :slight_smile:
     
    #22 inchrisin, Apr 27, 2016
    pittvkyle7 likes this.
  3. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    [QUOTE="inchrisin, post: 4722741, member: 252749". For a first batch I'll run the mash temp up a bit and add more Munich.[/QUOTE]I do not think higher mash temps will help. 152-153 is high enough. Also most imperial pilsners I have tried do not have a lot if any late hop flavor or aroma. Depends what you want to get out of your beer. Have fun.
     
    #23 premierpro, Apr 27, 2016
    inchrisin likes this.
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