Czech Pils Hops

[Mitcho]

Was thinking of puting down a Czech Pils, using 40g Hallertauer hops (30g @ 60 mins, 10g @ 15 mins), then dry hopping after 7 days with 20g Saaz hops, S-23 yeast, 23L cold fermented in fridge at about 10-12 degrees for about 4 weeks.

Any ideas on how this would taste?

Cheers.

 

[chappo1970]

Was thinking of puting down a Czech Pils, using 40g Hallertauer hops (30g @ 60 mins, 10g @ 15 mins), then dry hopping after 7 days with 20g Saaz hops, S-23 yeast, 23L cold fermented in fridge at about 10-12 degrees for about 4 weeks.

Any ideas on how this would taste?

Cheers.

Looks fine but wouldn't bother with the dry hops IMO. Between 4 to 6 weeks conditioning will knock down any flavour or aroma your trying to get.

 

[bradmcm]

Was thinking of puting down a Czech Pils, using 40g Hallertauer hops (30g @ 60 mins, 10g @ 15 mins), then dry hopping after 7 days with 20g Saaz hops, S-23 yeast, 23L cold fermented in fridge at about 10-12 degrees for about 4 weeks.

Any ideas on how this would taste?

Cheers.

Use a mix of Hallertau and Saaz in the boil. No late hopping and use either US-05 at low ale temps, or W34/70 or a liquid lager yeast at lager brewing temps.
Use the S-23 for a Koelsch.

 

[Tony M]

Was thinking of puting down a Czech Pils, using 40g Hallertauer hops (30g @ 60 mins, 10g @ 15 mins), then dry hopping after 7 days with 20g Saaz hops, S-23 yeast, 23L cold fermented in fridge at about 10-12 degrees for about 4 weeks.

Any ideas on how this would taste?

Cheers.

A couple of points here. Hallertau could be NZ with an AA up to 9% or German as low as AA 3%, so your IBU could be anywhere from 11 to 33 in a 23 litre batch. You should be aiming for an IBU between 35 and 45 depending on how big the beer will be. Having said that, I have made CZ Pils that are too bitter at 30 IBU because of insufficient unfermentable sugars to balance the bitterness.
I note that you have posted in kits and partials so if you are using a tin of extract, there could be bittering hops in your brew already.