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?