Hey everyone, today my roommate and I are doing our 2 first all-grain batches, a Saison and an Amber. Right now the Saison is on the stove, working up to a 90 minute boil since we're using a large amount of Belgian Pils. Next up is the Amber which is using 10lbs. of American 2-row with some Victory and Crystal 60. I just wanted to double check on how long to do the boil. I was just planning on doing a regular 60 minute boil but just wanted to make sure I don't need to do a 90 minute boil to drive off DMS.
For the record doing a 60 minute single-step mash at 154 degrees.
Thanks for the help!