I did my first all grain brew last night. A 5 gallon BIAB single sparge that went into 2 of the mr beer fermenters.

5 lbs pilsner malt
1 lb roasted malt
2 lbs flaked oats
2.50 oz kent goldings hops @ 60 mins
1 pkg Nottingham yeast

I did a 60 minute mash at 165, sparge at 170, and a 60 minute boil at 160.

Can't wait to see how this comes out!!

pilsner malt requires a 90 minute boil to drive out all the DMS/DMS-precursors... might be a bit creamed corny.

Ah damn, I had planned on using pale malt for my base but the LHBS was out of it, didn't even think about having to adjust my procedures for it : / hope it comes out alright

meh, we all make mistakes...

wait...60 min mash at 165*? thats way way way too high. you'll be lucky to get many fermentable sugars out of that. thats a bigger worry than a 60 min boil

Hopefully he meant he doughed in at 165*...maybe that was the temp of his strike water...and mashed about 10 degrees lower. I hope he'll be ok with the 60 minute boil. Might have some DMS, depending on VIG-0-Rousity of the boil. 90 minute is just a standard to use to kind of guarantee no DMS. Not necessarily going to have a DMS bomb withought it...but not a chance we like to take.

But how do you boil at 160*?...That's like magic.

just noticed that, too... maybe he lives at a million fett above sea level?

marvale, how about some clarification on your process and numbers? we'll help you through this.

That boil temp was a typo, it was around 190. I haven't picked up a hydrometer yet so I can't give you gravity readings : /

how about your mashing-in/strike and mash temps?

We still need clarification on your mash temperature. Was 165° the temperature of the water that you put the grains in, or was the 165° the temperature of the mash after you put the grains in the water?

I'm guessing you will be OK. Many do 60 min boils intentionally with pilsner malt, without issue (IOW, not a mistake). Even some of Briess's recipes on their site only call for 60 min boil of pilsen malt. 90 min. boil may be insurance that you don't really need. RDWHAHB

Not sure, but you may want to check your thermometer. 190 is still a long way from 212.

Lol yeah I have a lot of documentation to work on, 165 was tha mash in I guess, and the mash temp was probably closer to 155. It read around 190-200 during the boil but my thermometer could be a little off cause it boiled the whole 60 minutes.

So from the sounds of it I'm gonna have a creamed corny, non-fermented mess on my hands? Lol it's about what I expected from my first shot at AG. Honestly I will still be happy with it so long as I can stand to drink it lol

well the temps seem ok... as long as you don't get too close to going above 170(ish)°F, you should be ok. if it was a vigorous boil, then all the DMS might have boiled off... only way to know is to taste it in a few weeks! it'll be beer... and, you're right, for your first AG, that's a huge win. better beer comes with more practice.

My understanding is that off flavors from pilsner malt boiled 60 minutes is not a sure thing, while no off flavors from pilsner malt boiled for 90 minutes is.

Congrats on getting it done. The more you do it, the better you will perfect your process.

I would also be concerned about the flaked oats. When I use flaked oats or corn I add rice hulls to make sure you get as much sugar out as you can. Sometimes it can clump together and lead to a stuck fermentation.

Congrats on your first AG. I bet you are ok on the pilsner 60 minute boil.

I brewed two batches last month -- Patersbier and a Trippel -- that were 60-minute boils. And they were 100 percent pilsner malt.

Thanks for the input everyone, any help dialing in my method is much appreciated! I will report with sampling at bottling and once it is done carbing. Oh one more question, I have heard tell that you don't need to condition as long with all grain? Any truth to this or am I mistaken?

nope, not mistaken. I have a Guinness clone that is very good after 4 weeks total. 2 weeks fermented, and 2 weeks kegged on the gas. ymmv

i've found my beers are good after about 6 weeks of conditioning... bottled. but again, ymmv.

DMS is created from form the precurser called SMM, This is found in higher quantities in Pilsner malt, The stronger the boil and the boil time will determine how much of this precurser is boiled off. However boil time is not the only concern. The speed at which the wort is chilled below 140F also has an effect. The faster you can cool it the less likely you will end up with SMM in your wort.

The boil 90 minute thing is not an exact science...it more has to do with half lifes...say every 10 minutes of boil time you reduce the amount of SMM by half...so you atart at 100 then after 10 minutes you have 50 left after another 10 you have 25 left..They chose 90 minutes because after that amount of time the amount left over is so small it will not be noticeable. It also depends on the amount of pilsner malt in your recipe...if this is a 100% pilsner malt beer you better be boiling for at least 90 minutes...or be prepared to drink some rotting vegetables...if you have 30-50% Pilsner malt you may not need the full 90 minutes...The 90 minutes is not a definitive number but it a number that should work most of the time(assuming your other processes are sound).

Not seeing much activity after 2 days, should I be worried?

Not necessarily. It can sometimes take a few days for the yeast to ramp up. Also, sometimes there aren't a lot of visible signs of activity. Sometimes, there's little or no krausen on top, and if you're using a fermenter with an airlock, there may be little or no noticeable airlock activity.

Check for trub (sediment on the bottom) formation. If you've got trub, you've got fermentation.

Ok great, there is a good bit of trub so that's good to know!

The Patersbier recipe I've seen sounds pretty similar - 100% pilsner and a 60 min boil. And since the recipe is from two (what I would say) very advanced brewers, I'm convinced the 60 min boil is more than OK.