Using corn or rice- boil times

[Steampunk]

Making some American style lagers which use rice or corn as adjuncts. Do these contribute any dms potential that would require me to push boil to 90 minutes?

 

[ong]

I'd definitely stick with rice, rather than come.

My understanding is that pilsner malt is the main reason many lagers get a 90 minute boil. The adjuncts shouldn't factor in.

 

[Homercidal]

As soon as I stop laughing I'll change the title!

 

[Homercidal]

I don't know if you increase the chance of DMS by using corn. I know DMS is supposed to give a cooked corn flavor, but that doesn't necessarily mean that adding corn is going to contribute DMS to the beer. (Although one might think that the flavor may be similar.)

I know that in general when I drink light lagers (rarely) I tend to prefer corn based beers, rather than rice based. But my experiments at home tend to favor rice based homebrew.

In any event, the general wisdom is to boil a pilsner malt beer for 90 minutes to reduce the chance of DMS. I guess one could argue that possibly only a supertaster coudl tell the difference based on a few experiments.

 

[Steampunk]

Right I am going to go with two row but was reading a recipe from Jamil Z and it mentions a 90 minute boil to reduce dms even though it's two row.

 

[Yooper]

Right I am going to go with two row but was reading a recipe from Jamil Z and it mentions a 90 minute boil to reduce dms even though it's two row.

I'm pretty sure Jamil recommends a 90 minute boil on ALL recipes, even ones without any notorious DMS producers.

I will often do a 90 minute mash with an adjunct-laded grist, partly because it may take a while to fully convert the rice/corn/oats, but also because I tend to mash light lagers and cream ales at 148-149 so I want to ensure full conversion. But I almost never do a 90 minute boil, just a vigorous 60 minute boil.

 

[Steampunk]

Cheers. That's usually where I come out on it. But the mention of dms gave me a case of the yips