Indian Pale Lager-ish. Or not?

[Reinklou]

I have recently been thinking of brew a quite standard German Pilsner, just 100% Pilsner malt, Saaz and Halleratuer Mittelfrauh as bittering and aroma around 15-20 minuter left, and then just dry hop it with a bit of Citra and Cascade, not to much, just to give it that nice, dry hoppy citrusy touch. And ferment it with something like S-189 or S-23 or something like that.

The reason to use the classic noble hops in the start is mainly to be able to brew a large batch of regular pilsner, and split it up since I'm not able to brew anything smaller than 120 gallons...

After searching A LOT, I haven't found anything near that. What are your thoughts and suggestions?

 

[cswis86]

If you're going to split it I say go for it. It'll be interesting to compare the 2. I would dry hop near the end of lagering so you maintain as much aroma as possible.

 

[JohnSand]

I agree, I would try it.

 

[Upthewazzu]

I'd absolutely do it. However, I'd use 34/70 instead of S-23/S-189.

34/70 is VERY clean (i.e. little-to-no esters), and won't clash with the dry hops.