Extended Boil Times For Extract Brewing?

So I read that a unique technique sometimes used by German brewers to obtain a heavy, smooth, almost velvety body to their beer is to boil their wort for an extended period, up to three to four hours. The theory is that the coagulated hot break proteins will dissolve back into the boil. My question is would this work with an extract/specialty grain based brew? I am planning to brew a dunkel weizen with wheat malt extract and rye in the specialty grain bill (among a few other grains). Anyone ever try an extended boil with extracts?

 

I have boiled some scottish 80s extracts 150 minutes before there was no problems that I was aware of. It will darken the beer some.

 

A good amount of the break material is removed by the extract manufacturer, so I wouldn't think you would get quite the same effect. You will get more Mailard reactions which will produce a darker color and a caramel taste.

If you want a thicker body with extract I would suggest adding some maltodextrin.