[mazursky1868]

I am trying to showcase how the base grains taste, so I am wanting to make 4 imperial lagers with Pilsner, Maris Otter, Munich, and Vienna. I was gonna use only one hop for bittering-Magnum and aim for about 35-36 IBUs.
Here are the recipes that I made, each recipe is for 12 gallons, let me know if there is a better way to do this.

Imperial Pils
35lbs of Pilsner
Magnum - 2.5oz at 60m for 1 hour boil

Imperial Maris Otter
35lbs of Maris Otter
Magnum - 2.5oz at 60m for 1 hour boil

Imperial Vienna
35lbs of Vienna
Magnum - 2.5oz at 60m for 1 hour boil

Imperial Munich
35 lbs of Munich
Magnum - 2.5oz at 60m for 1 hour boil

All recipes will use German Lager Yeast.
Yeast will be pitched at 50, it will then be brought up to 54 about 3 days later. Once fermentation is close to done the temp will be raised to 64 to finish it out and allow for a diacetyl rest. After a few days of diacetyl rest the temp will then be dropped to 40 for lagering.
Please let me know if you have any suggestions or questions, fairly new to brewing so trying to learn as much as I can.

[Bob357]

My only question is, why 12 gallon batches just to do a comparison? I'm guessing because your rig is too big to do smaller batches.

[Robert]

If you really want to just compare malts, you might want to do more normal strength beers; even with lager yeast, at higher gravity characteristic fermentation-derived flavors become more pronounced.