That DMS thing in pilsner malt is hoax in most cases. Excessive amount of DMS precursors can be present in really poor processed malt, very rare thing these days. Same applies to low soluble nitrogen in pilsner malt, which requires mashing with protein rest.
Most of my beers are 80%+ pilsner malt (and really cheap one!), boiled 60-70 mins. Never had DMS in beer. Good rolling boil and you'll be fine with 60 mins.
Nobody expects Spanish infection!