So I had this thought, I wonder what a dopplebock would taste like if you hopped it up to 100 IBU's or so with nothing but noble hops and dry hopped the crap out of it (once again with all noble hops) after you lagered it. My conundrum is how much hops to use in the boil and when? As any good dopplebock should this would have to lager for at least 4-6 months. I would assume that I would loose a significant amount of hop flavor during this time.
So am I better off using a lot of bittering additions and relying more heavily on dry hopping for flavor and aroma. Or do I focus more on late addition hops in hopes that by saturating the wort with hop oils it will retain more flavor and aroma over the lagering phase.
Here is my initial recipe for a 5 gallon batch.
14lbs Munich
4 lbs Pilsner
2 lbs Caramunich
Hops: xx 60min 30min 10min 5min Dry hop
Tetanag: 2oz xx 2 oz xx 1oz xx 1oz xx 2oz
Hallertau: 2oz xx 2oz xx 1oz xx 1oz xx 2oz
Chez Saaz: xxxx 2oz xx 2oz xx 2oz xx 2oz
Other than this possibly being a ridiculous waste of hops what do people think?
