One problem you may run into is with residual sulfite because several of us have had problems with hefe yeast and too much sulfite. Ideally to brew a good Lodo weissbier you should focus on making your system as tight as possible with little to no oxygen pickup, so that the only SMB required is just enough to scavenge the 0.5 ppm or so left after preboiling and the 1 ppm or so added at dough in. A tight system with 25 mg/l or so SMB should do the trick.
As far as which styles benefit from Lodo, that is really up to you personally. If you want to make beers that have the same flavors as the most famous commercial German brands then you need to brew low oxygen. That includes the marzens and dunkels and schwarzbiers and weizens too, not just the light lagers. Most macro lagers brewed around the world (e.g. anything owned by InBev or SAB Miller, etc) are also brewed low oxygen. But as far as I can tell, few if any craft breweries in America brew low oxygen, and it appears that most Belgian breweries don't either. There are some in the UK that do, but most don't.
Lodo changes the flavor of all malts, so just think of it as a way to double the number of malt varieties at your disposal. You now have a Lodo version as well as a Hido version of each malt to work with. Hido recipes will not always directly translate to good Lodo recipes and vice versa. As one example, Lodo intensifies the flavor of roasted malts so much that it becomes difficult to make a dunkel or schwarzbier with the proper color without an overwhelming roast flavor. So you need to adjust the recipe for Lodo by doing something like a cold steep with the roasted malts, adding them at vorlauf, or using sinamar instead.Statistics: Posted by Techbrau — Mon Nov 21, 2016 12:34 pm
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