im going to try an IPA ive brewed many times before with a modified hop bursting-like schedule, all additions will occur at 30 minutes or less. using the hop-burst schedule, is there a minimum time the wort should be boiled prior to flameout to rid the wort of DMS or any other nasties? eg if i added all my hops at 10 minutes or less, would this be enough boiling time for the wort?
To rid of DMS is a malt property and does not depend on when the hops are added. Boil pale malt for 60 min. Pils malt for 90 min. Boil pale malt wort for 60 min, add hops at flame out, whirlpool for 45 min. and you can make a tasty Cream Ale.
what percentage of pilsner (example: around 5-10% of the grain bill) requires a 90 min boil, or are we talking like 25% + of the total grain bill?
Hey Matt, I like your comments on these forums. Would you have a good crisp extract IPA recipe I should try? I say extract cause I haven't gotten into all grain yet. Still saving some cash for a mash tun.
For a little Pils malt you might be OK. For 25% I would boil 90 min. to stay safe. Never used that low a %, as I often make beers that are 100% Pils Malt.
I piggybacking on this comment. I'm making a saison with about 80% belgian pilsner malt. Do I need to do a 90 minute boil?
I would. Pils malt has much more of the precursor of DMS, called SMM. It converts to DMS when hot. You boil longer to get rid of the DMS, when the SMM is depleated you don't have the DMS forming. Boil long and fairly hard.
I would imagine that if you're making an all extract beer with a full boil, you could boil for 1min, dump in a pound of hops and whirlpool and be ok.
You need to boil for at least 60 minutes with most malts, and 90 is recommended for pilsener. For a small percentage of pilsener I wouldn't worry too much, but I tend to do 90 minute boils regardless. The lighter colored grains like Pilsen contain more of a chemical that needs to get boiled off to prevent DMS, which will make your beer taste like creamed corn. Pilsen is well known to have more of it. Regular 2 row has less, but enough to need a 60 minute boil. DMS is also why you have to do an open boil, and not with a lid on, otherwise you'd trap everything in the beer.
thanks guys. 90 min using pils malt, 60 mins using 2-row. awesome. Joe C - never made an extract batch before, so I don't have any recos... but I am excited about the idea of hop bursting and will let you know how it comes out (vs your typical 60 min bittering addition)
I have made over 50 beers with pilsner malt as the base and rarely boil for more than 75mins and you won't find DMS in my beers. As for pale malt, I routinely make hop bursted ales with only a 30min boil and all hop additions within the last 20 mins. FYI, I use Rahr 2-row as my american pale malt and Weyerman Boh. Pils for the pils base malt.
In the context of the post you were replying to, they are, though 'pilsner' would be the correct term for the malt.
Yup, I misspelled something. So happy that guy pointed it out. I'm sure the original poster was distraught and confused over such a dangerous mistake.
