I made a recipe for a Belgian Pale Ale with some grains I had left over from when I bought ingredients for my last batch. Just wanted to get some input on the recipe. Thanks.
5 lb Pislner
2 lb Wheat Malt
.75 lb Flaked Oats
.75 lb Flaked Wheat
.5 lb Crystal 120L
1 oz Styrian Golding (5.2%) @ 60 min
.5 oz Styrian Golding (5.2%) @ 10 min
.5 oz Styrian Golding (5.2%) @ 1 min
1 Whirlfoc tab @ 15 min
1 pkg Safale K-97 German Ale Yeast
Batch Size: 5.5 gal
I intend to mash at 150 F for a medium-light body. I'm torn on the boil time because of the Pilsner malt. I've heard it both ways, that the 90 min boil is necessary to boil off more DMS and that 60 min will suffice to drive off enough DMS. Some advice based on first hand experience would be greatly appreciated. Thanks.