Pilsner Mashing Times

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

Moderator: slothrob

Post Reply
Posts: 3
Joined: Fri Jul 15, 2011 10:38 am

Pilsner Mashing Times

Post by swanneext » Mon Jan 02, 2017 6:44 pm

I've been brewing for 16 years but never tried to lager. I'm putting together my first recipe for a pilsner (Prima clone) and am pretty confused on the mashing times. Some with double or triple decoction to straight up 90 minutes or less. I'm thinking of starting with just a simple mash time then move from there. Can anyone tell me, or explain what I should be considering in determining mash times?
Thanks so much!

User avatar
Posts: 1834
Joined: Mon Apr 10, 2006 1:36 pm
Location: Greater Boston

Re: Pilsner Mashing Times

Post by slothrob » Tue Jan 03, 2017 6:34 am

You can make a great pilsner with a 60 minute single-infusion mash. Pilsner malt is high in enzymes because it is lightly kilned and tends to convert very easily.

Some brewers might choose to mash longer to try and sqeeze a little more efficiency out of the mash, since Pilsners are often mashed at a low temperature, like 148°F. To get my full efficiency, I increase the mash temp to 158-162°F for the last 10-20 minutes, but the gain is relatively small. Decoction is unnecessary with all but very specialized malts, so that is something some brewers might do because of a slight flavor difference they perceive, but I wouldn't make my first one that way.
BTP v2.0.* Windows XP

Post Reply