Mashing a Bohemian Pilsner

[Wasp_Box]

I am planning on making a pilsner for the first time. My recipe suggests mashing as follows:

Mash at:
50c for 20 mins
65c for 30 mins
70c for 30 mins
Mashout at 76c for 10 mins

I can do this OK using the Grainfather but is there any real point?

Also, I'm planning on fermenting at 12 deg C. I understand that I should do a diacetyl rest. How high should my temp be and when should I do this.

Any help appreciated.

Peter

[windrider]

I am planning on making a pilsner for the first time. My recipe suggests mashing as follows:

Mash at:
50c for 20 mins
65c for 30 mins
70c for 30 mins
Mashout at 76c for 10 mins

I can do this OK using the Grainfather but is there any real point?

Also, I'm planning on fermenting at 12 deg C. I understand that I should do a diacetyl rest. How high should my temp be and when should I do this.

Any help appreciated.

Peter

If you pitch an adequately sized starter a few degrees (°c) below your initial fermenting temperature you shouldn’t really need to do a diacetyl rest. When I brew my lagers I usually follow a similar method to this: http://brulosophy.com/methods/lager-method/

As for your mash schedule have a Google of “decoction mash”. It’s the traditional way they use to brew lagers. Malts are so well modified nowadays that I personally don’t worry with doing one. I usually substitute a touch of Melanoidin malt in to the grist.

[Wasp_Box]

Thanks for that. The brulosophy link was very interesting.

I don't think I'll bother step mashing. How much Melanoidin malt do you add? My grain bill is solely 5000g of Bohemian Pilsner Malt.

[windrider]

Thanks for that. The brulosophy link was very interesting.

I don't think I'll bother step mashing. How much Melanoidin malt do you add? My grain bill is solely 5000g of Bohemian Pilsner Malt.

On my last Pilsner I used 2.5% melanoidin and 97.5% pilsner malt and it came out really nicely. Not saying that melanoidin will emulate a decoction mash but I've had very good results using it

[Wasp_Box]

Thank you very much.
I'm looking forward to this (much shortened) brew.

[lord.president]

I used floor malted Weyermann Bohemian Pilsner malt last year. I read it wasn't fully modified,so needs a step mash.

[Wasp_Box]

My grain doesn't specify it's floor malted (the Malt Miller has both). No idea if it's fully modified. Perhaps I'll do a step mash anyway.

[windrider]

My grain doesn't specify it's floor malted (the Malt Miller has both). No idea if it's fully modified. Perhaps I'll do a step mash anyway.

I'd just go for the standard Bohemian Pilsner he sells (http://themaltmiller.co.uk/index.php?_a ... ductId=109) unless you want to go through the extra steps to use the "slighly modified" floor malted pilsner

[Wasp_Box]

Yeah, that's the one I have. Just awaiting some melanoidin malt and a non-raining day and we're off.

[alix101]

It's easy to do with a grainfarther... I always do a protein rest when doing the light beers with pilsner kolsch etc .

A diacetyl rest is more important to the end if fermentation so a couple of days before your brew has finished fermentation, raise the temp to between 17 and 18 the yeast will then be more active and clear up the diacetyl.
However some strains are reported to work just as clean at 18 c wlp810 and wlp830 saflager w-34/70 which are the same strain which I'm going to try soon.
That aside it depends if your looking to save time or try something different a decoction can be a fun experience or a complete pain ...I probably wouldn't bother trying it with a grainfather but it does add character to your beer you can't get with melanoidin malt.