It mostly depends on whether the malt used is well modified or not. The less modified ones need the extra boil time to get rid of DMS precursors.
Malts are listed as being well modified or not. Here's an example of a well modified one; http://www.midwestsupplies.com/pils-castle.html
Their pils malt isn't as well modified & needs the 90 minute boil,as do most pils malts not listed as well modified.
I haven't tried the Weyerman's pale ale malt yet,but others I've used seem to be well modified even if they don't say so. I've used pale malt & marris otter from crisp in the UK with great results combined with Rahr 2-row. Clear & good malt profile.
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