60 or 90 min boil?

[Pookapoo]

Sup guys, I'm getting ready to brew my first all-grain batch. I'm gonna try a Belgian strong pale from the book Radical Brewing. The only malt in the recipe is 11lbs of pilsen, no boil time is given. I saw some posts recommending a 90 min boil for pilsen malt. I'd just as soon only do a 60 min boil unless 90 is recommended. The recipe in the book isn't very detailed, only gives ingredients. 5 gal batch. thanks. I'd also welcome any other tips or thoughts, using a 10 gal. brew-pot with 48 quart rectangular cooler w/ stainless braid. How much water would you start the mash with and the amount of sparge water that I will need would also help a lot. I'm sorry but I'm a total noob here and I need all the help I can get. Moving straight into all-grain from extract, so the learning curve is pretty steep for me.
Thanks in advance guys

 

[Revvy]

Anything with pilsner I automatically do a 90 minute boil, this ensures that you blow off any of the DMS precursors, so your beer won't taste like cooked corn.

As to the amount of sparge water you need and everything else, I suggest you read this chapter in how to brew.

http://www.howtobrew.com/section3/index.html

 

[Brew-boy]

A+ Pilsner auto 90 min boil DMS go bye bye.

 

[beerthirty]

+2, pilsen = 90 min boil and read up on recipe. 90 min boils require more water for boil off so you need to know your numbers.

 

[Beerbuck]

Plus 3 on pilser too ok, ill past on it !

 

[WickedLB]

+4 on 90 minutes and chill as quickly as possible. DMS will continue to form above 140 F in the wort, but won't come out of solution if it is not boiling.