I'm brewing an IPA recipe this weekend that includes 5 lbs of pilsner malt in the grain bill. That works out to about 17% of the total. I've read you're supposed to boil Pilsner malt for 90 minutes to get rid of any DMS. Is that still true if i'm using it in a smaller percentage? I usually boil 60 minutes, but i've also never used Pilsner malt. How long should I boil this batch to be on the safe side?
I have used Pilsner as the majority of my base malt before and only done a 60 minute boil with no cooked veggie or other off flavors. Granted, I dont think I have the best palette when it comes to off flavors so take my advice with a grain of salt. Also, I do get quite a rigourous boil with the turkey fryer.