German Brewing

I'm encouraged by your results here - I have been wanting to brew a LoDO NEIPA for a long time now (as a fellow New Englander I feel somewhat obligated) but with a German twist, using pilsner, vienna, and carahell malts rather than the more traditional pale ale and flaked oats/wheat/barley/etc. It really seems like a style that would take especially well to LoDO.

I would caution using less vima and muma than you would in the German styles. The intense maltiness and bready characters just seem a little off in the American, hop forward styles. While a touch of graham cracker from dmuma is nice, I find I can get the same flavor from 1-2% of caramunich. Pilsner and pale malt as the base with low percentages of crystal malt have worked best for me with APA, SIPA, IPA and DIPA's.