HVG Germany: Hopfen

In our research brewery we can experiment with hops. A example for the use of hops can be seen here: >How can hops in their natural unchanged form be of aid to you when developing and designing new beer types?>
In the following formulas we can give you a few tips on various ways of hopping in brewing Bavarian Lager or Pils beers:


Bavarian Lager with 20 - 25 IBU

  1. 5 g ?/hl in the form of CO2 extract or pellets 45 Northern Brewer or Magnum at the beginning of the boil
  2. 2 g ?/hl in the form of pellets 45 / 90
    10 - 20 mins. before the end of the boil
    Aroma varieties such as Perle, Hersbruck, Hallertau Tradition

Bavarian Pils mit 30 - 35 IBU, No. 1

  1. 6 g ?/hl in the form of CO2 extract or pellets 45 mixture of Northern Brewer with Perle or another aroma hop variety
  2. 0.5 ml oil/hl (corresponding to about 5 g ?/hl) in the form of pellets 45 / 90 Shortly before casting
    Aroma varieties each according to the required varietal character

Bavarian Pils with 30 - 35 IBU, No. 2

  1. 5 g ?/hl in the form of CO2 extract or pellets 45 Mixture of Northern Brewer with Perle or another aroma hop variety
  2. 3 g ?/hl in the form of pellets 45 / 90
    30 mins. before casting
    Aroma varieties
  3. 0.3 ml oil/hl (corresponding to about 3 g ?/hl) in the form of pellets 45 / 90 - Shortly before casting
    Aroma varieties each according to the required varietal character

Bavarian Pils with 30 - 35 IBU, No. 3

  1. 6 g ?/hl in the form of CO2 extract or pellets 45
    Mixture of Northern Brewer with Perle or another aroma hop variety
  2. 4 g ?/hl in the form of pellets 45 / 90
    30 mins. before casting
    Aroma varieties
  3. 0.3 bis 1.0 ml oil/hl (corresponding to about 0.3 bis 1 g ?/hl) ) in the form of oil-rich CO2 extract.
    Shortly before casting
    Preferably aroma varieties.