dry hopping pilsner

hi all,
was thinking of dry-hopping the bohemian pilsner that i have just put into fermentation and wanted your advice.

firstly, as i'm going to use saaz, and saaz only has a low oil compostion (0.4-0.8 mL/100g) what quantities would you recommend for a 30l / 8usgal batch ?
and secondly, when would you add the hops, bearing in mind that i'm going to be raising the temp when fermentation is ~50% done ?

would love to hear from anyone who has experience of dry-hopping pilsners!
cheers,
jon

Check some of the more recent beersmith podcasts on hops, particularly 169 and 172.

I've been really enjoying the flavors in NEIPA's from whirlpool hopping, dry hopping at high Krausen (check beersmith #169 for this), and then again in secondary. But for a pilsner i'd be careful as you'll end up in the category of apa or ipa pretty quickly. Nothing wrong with that, unless you intend on entering it into competitions