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  • dry hopping lagers

    I have been asked to dry hop a lager and am somewhat reluctant to.

    Has anyone tried it and how is it different from dry hopping ales?

  • #2
    It is not very different from dry hopping an ale. I would just suggest starting the dry hopping when you get the beer warm for the diacetyl rest, and shortly after the crash, racking it off of the hops/yeast.

    I've done it with Pilseners, Steam Beers (not quite what you're talking about, but close), and an India Pale Lager, all to good effect. I don't think I'd ever dry hop an Oktoberfest or a Dopplebock, but never say never.

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    • #3
      Originally posted by blonberg View Post
      It is not very different from dry hopping an ale. I would just suggest starting the dry hopping when you get the beer warm for the diacetyl rest, and shortly after the crash, racking it off of the hops/yeast.

      I've done it with Pilseners, Steam Beers (not quite what you're talking about, but close), and an India Pale Lager, all to good effect. I don't think I'd ever dry hop an Oktoberfest or a Dopplebock, but never say never.
      Have you had issues with haze or astringency?

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      • #4
        No issues with haze (well, the Steam was a little hazy, but I don't think that had anything to do with the dry hopping).

        Astringency... maybe a little bit with the Pilsener, but I think a lot of that can be mitigated first off by making sure you're doing it at warmer temps (which will also cut down on any grassy characteristics that you might otherwise pull out), and by not leaving it on too long. Any really light beer will be more likely to get astringency, so a Pilsener is going to be more likely to pick a little up than a Helles, and certainly more than a Bock, but in a small amount I think it can be sold as "crispness" and billed as "dry hopped" so people know they will get a bit more bite.

        I say, don't be afraid to try.

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        • #5
          FWIW, Firestone Walker dry hops Pivo Pils with Saphir. It's an unbelievably good pils.

          Also, we've dry hopped a few specialty lagers with success, namely a hoppy red lager we brew in early spring. The process really isn't much different than dry hopping ales. We add dry hops when the beer is VDK negative and the temp is at 60ºF.

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          • #6
            I have several times in our house Lager. I used Madarin Bav, and Hull Melon. It worked out very well, no haze or astringency.
            Joel Halbleib
            Partner / Zymurgist
            Hive and Barrel Meadery
            6302 Old La Grange Rd
            Crestwood, KY
            www.hiveandbarrel.com

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