I Want To Brew A Pilsner!

[norb1969]

Yes I'd like to brew a lager style beer. However all the recipes I've looked at so far require mashing at variable temperatures whereas real ale generally requires mashing at 66deg for 1.5hrs - much simpler - no variations once the mash is set up.

What if I brewed a lager style at 66deg for 1.5 hours using lager/Munich malt? Would this turn out OK? The recipes I've looked at generally require mashing at a low temperature (62deg) for 30mins and then increasing it thereafter. My mash tun is a picknick basket with a tap so its quite difficult to change temperatures once they're set. I can't apply heat once I've mixed my grains with my liquor.

So.. my question is ... should I attempt a pilsner brew right now or should I wait until I have the equipment to regulate temperatures in the right way before I attempt anything more sophisticated?

I'm sure brewing doesn't need to be this difficult and I'm just over engineering the problem. For me brewing is simple, just time consuming (not a problem for me!, it's my hobby!).

Grant.

[Befuddler]

If you're using British lager malt, you can get away with a single step mash. If you use the less modified continental stuff, you really do need a step mash to get the best out of it.

[Andy__]

Infuse your grains at a lower temp. Then when your ready to raise the temp remove a portion of the mash in a pan. Take the pan to your cooker and carefully raise the temp until its greater than your target. Add it back into the mash tun and repeat until the mash temp of the tun has risen to your target.

I did this 2 weeks ago for a lager. I started at 50c for 30 mins and the brought up the temp to 64c.

[Matt.99]

Hi Norb.

No reason why you shouldn't brew a Pilsner now. It's recommended to step mash for the protein rest but the lager malts now are well modified so you'll get good results whatever. Try the Malt Miller for your lager / pilsner malt. He has quality malt.
I single infusion mashed my first dozen or so lagers / plisners and they were all delicious. BTW if you're going to brew a Plisner I would keep it light on the Munich but that's just me and my taste.
Temperature will be key. At 66 degrees C you'll get more unfermentable sugars which will give a increased mouth-feel with less alcohol and at 64 degrees C you'll get more fermentable sugars resulting in a dryer more alcoholic brew which some would say is what a Pilsner should be. Again, it's your taste and your brew and that's the beauty of what we do...tailor our beer to suit our tastes.
It also depends how well your MT retains the temperature? If I had your kit and it was efficient at heat retention I'd try for 65 degree C mash for 90 minutes. Assuming you follow up with the correct procedures after the Mash I assure you you'll get Lager / Pilsner better than most of that commercial nonsense on the shelves out there.

Add 30 - 40 grams (per 23ltr) of Saaz to the last 15 minutes (aroma hop) and you won't regret it. Get it on now and it might just be ready for New Years.

Good luck

[norb1969]

Thanks for the responses.

Yes I think I'll give it a go using single infusion method described. As you say, it can only be an improvement on the macro lagers out there, and a bit of experimentation is all part of the fun