Just put your mash on the burner to gently raise he tempurature. Pilsener benefits from a 4 step temperature mash that includes an acid rest, protein rest, saccarification rest and mash out. Reading up on traditional bavarian beer styles, you will see step mashes, infusion mashes, and decoction mashes. Then its a true pilsener, I also just use a good fresh pale 2 row malt. for me, nothing but saflager s/23 for pilseners. I also agree with the other reply regarding yeast. I even cut styrofoam pink into individual panels for the garage door and glued them on. keeps the garage from freezing, maintains perfect lager temps from end of september to may. I Insulated the garage, put a princess auto heater on a thermostat set at 5-10 celsius.
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