90 min boil always needed with Pilsner malt?

A friend does a strong 75 minute boil with good results.

 

I always use a 75 minute boil when I brew with Pilsner Malt and I have never experienced any issues with DMS.

Cheers!

P.S. Jeff (@hopfenunmaltz ), am I that "friend" here!?!

 

I also generally use 75 minute boils with pilsner malt.

 

I have flaked out and forgot that I was using Pils malt (Weyerman Bo Pils) and only did a 60 minute boil, not had any problems and I am somewhat ashamed to admit that this flaking out has happened more than once. It must be the 3 kids and a wife looking for backup

 

Just did a 10 gal batch of wit / saison that got racked to secondary for fruiting (wit) and bretting (saison) and neither had any signs of DMS. I boiled hard for 60 min on purpose just to see if DMS showed up. So far so good.

 

If time is really at a premium, you might consider using pils extract. No DMS issues, no 90 minutes of mashing and sparging, no 90 minute boil. And I doubt anyone could taste the difference in an IPA.

But if you're using up some spare pils malt or whatever, I doubt DMS would be a problem with a strong 60 minute boil. If it was me, I'd probably try to do 75 minutes just to be on the safe side, but I would think you've got some room for error in an IPA.

 

dms boils off just about every grain within 40-45 min. 60 min is fine. how vigorous the boil does matter though... a slow roil say just under actual boil temp may not even do it after an hr, but any boil for longer than 45min at above 220 will get rid of all dms... the rest of the boil times are really just for clarity purposes

 

Ive never had an issue with 60 minute boils and Pils malt.

 

Only if your first name is Bob.

 

I generally do 90 min boils, but I confess to never having tasted DMS in beer. I could probably save on my brew day length and fuel use.

 

90 minutes certainly reduces a significantly larger portion vs. 60 minutes, but 60 minutes generally gets the job done well enough for most palates (including my own).

 

Have you produced a number of batches where you conducted a 60 minute boil for a wort that was from Pilsner Malt? If so, how many batches? How vigorous were your boils?

Cheers!

 

A few on my home system where the boil is rarely very vigorous (although I get 8% evaporation in 60 minutes) and lots at my work where we get about 3% evaporation in 60 minutes on our 15 bbl system (although it looks intense!).

 

Unless you're using a pressure cooker, or are below sea level, you will never achieve a temp above 212°.

 

Thanks for that input! It sounds reasonable to me, based upon this input, that perhaps only a 60 minute boil is needed for a Pilsner Malt wort.

Cheers!

 

FWIW my experience is limited to Weyermann "Bohemian Pilsner Malt" specifically.

 

I have homebrewed many times with the Weyermann 'regular' Pilsner Malt; I have zero experience with their Bohemian version.

You have a good point that boil length could be malt type specific.

Hmmm?

Cheers!

 

I 'reckon you could get boiling wort to that temp about a mile underground or so.

 

Or if the sugar content is really high.