Keep us posted on this one. It's going to be great. I haven't been doing this particular theme but have really been enjoying using all German malts in my APA.
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I think you need some addition at the start of the boil to get some of that more aggressive bitterness that is typical of IPA. While I enjoy the power of FWH and it will add some bitterness I find it is too smooth on its own for some styles where the bitterness is noticeable part of the beer's profile.
But I rarely brew IPAs so take that for what it's worth.
Since I use cheap 05 for most of my clean hoppy American styles I don't worry about saving the cake so I simply wait for fermentation to complete, dry hop in primary, cold crash for a few days after and keg. Works well with no discernible loss of aroma.
In certain cases or just for the hell of it I will also dry hop in the keg but not very often. I've also found that using a lot of late addition and steeping hops really helps retain a lot of the hop aroma profile and have actually been able to reduce some of the dry hop quantity as a result. For example, I have found in my IPA I like 2oz at flame out with a 20 minute whirlpool/steep and 3oz of dry hop vs the 5oz of dry hop I used to do for 5 days in a 5 gallon batch. YMMV
I like mine crisp and dry. 5.25pH, 100% Pils malt, ~38 to 40 IBU, get the sulfate to 65 to 80 ppm. That makes it more Northern Germany in character, like Jever.
same camp here Jeff. I just started lagering a pils with this exact mash , water and ph profile, around 40ish IBU and FG was 1.009. its just tastes more refreshing to me.
oops my bad. read 100% pills and assumed pils looks like you are on track for a great beer.
I am not brewing a pils which is why I am calling it a plain 'lager'. Shooting for about 22 IBUs with sterling and crystal. Looking for something less bitter and easy drinking for the summer. Kind of like an 'americanized' helles?...
That's more in the helles or dortmunder range if I recall correctly, which is a tasty range for me, as well. I get the sulfate for the hops in the Northern German style, though. Some guys use only bittering hops in their helles, with no aroma or flameout addition at all.