hal simmons
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- Jun 16, 2007
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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?