The 90 minute mash is recommended for pilsner malt, at the low mash temp, if I can get by with 60, that would be great![/quote]
Are you sure you’re not thinking of a 90-minute boil to knock out DMS? Today’s pilsner malts should convert in 60, even at a 148 mash temp.
As far as your beer profile objective, I think its possible, but as others have said, the closer you can get to 60*, at least for the first 2-3 days of fermentation, the better.
I make a faux pils with US-05, fermented at 60* for the first 3 days, then basically bring the fermenter somewhere where the ambient temp is around 66 and let it go for a week or so. Its probably the best beer I brew consistently.
I would drop the carapils to around .25lb-.5lb MAXIMUM though. Get it nice and dry if you like clean lagers.[/quote]
I was going to mention US05 but I could swear that the one time I tried to ferment it cool it threw off some sort of peachy-mango-like ester. It wasn’t necessarily objectionable but I wasn’t expecting it so I was surprised by it. It does attenuate like a MOFO so if a dry beer is the goal, I like the thought of US05 but that fruity ester at low temps would make me hesitate. Btw, I have heard of longer mashes with pilsner malt (longer boils too) and my guess is that with today’s well-modified malts, it’s not necessary. I mash & boil for 60 minutes when I have a pilsner malt beer… no issues.