On a year long quest to brew a Pilsner with good hop presence, I'm currently drinking a keg of dip hopped Pils. The grist is simple, Best Malz Pils, some acid malt, Yeast is Imperial Que Bueno (Modello) Hops are actually Styrian Goldings, Celia (another name for Styrian Goldings apparently) and Styrian Wolf, bittered to about 38IBU with Magnum 3oz of hops were loaded into the stainless fermenter, and when my pre boil wort hit about 170f, i racked in ~ 1/4 gallon of hot wort and then let that steep for the rest of the brew day. When the rest of my boiled wort was chilled, I racked it on top of the hops / hot wort in the fermenter. It fermented out pretty quick at 50F. At first tasting the hop flavor was actually too much - which normally isnt a problem for me, but the flavor was quite vegetal. Not sure if it had to do with the fact that these hops didn't smell incredible (passable at best), or if it results in too much contact time, or if the dip hopping method did something weird to the flavor of the beer. Now, after another month or so in the keg, the beer has dropped 100% bright and the vegetal flavor is mostly gone. The hop presence is really strong still, but comes across more as floral / herbal as expected from the Styrian hops. The dip hopping method is supposed to help you emphasize non-myrcene hop oils, so maybe it did that? Not sure, but I think it is a method worth exploring with pale lagers. Next time I'd go for perhaps half of the amount of hops, and use hops that smelled exceptional rather than so-so.