Increasing water to increase boil time for Pilsner malt.

[slayer021175666]

I buy my grain directly from the maltster and this time he was out of two row. He said that he had pilsner malt so I took it. Just enough for one recipe until he can get some two row going. Anyway, I was reading that you should increase the boil time to 90 minutes to boil off DMS but, how much more water should I add to hit the number of gallons that I want post boil? The recipe is for a 10 gallon batch and takes 25 lb of grain total and I had to make up the difference of about 12 lb of pilsner in it. The recipe normally takes 15.5 gallons of water total using two row and I boil it for 60 minutes. Does anybody know how much more water I would need to go for 90 minutes to boil out the dms? Thank you.

 

[Horseflesh Inferno]

I would think whatever your usual boil off is, just increase the volume with half of that. So if you boil off 1.5 gallons just add another 3 quarts. At least that sounds logical to me but I've never tried it.

 

[RL hops]

I agree with horseflesh inferno, and you top of at in of boil to desired volume with your water

 

[RL hops]

You could top off at end of boil, sorry need to proofread lol

 

[bailey mountain brewer]

It depends on your boil off rate as mentioned above, if you normally boil off 1 gallon in 60 minutes then you'll want to sparge with an extra half gallon. You'll want your preboil volume to make up for that extra boil off time. I would not top off after boiling but that's just me.

 

[Cheshire Cat]

Not sure what Pilsner malt you are using but I boil Crisp Europils for 60 minutes as I do for any UK or European Pilsners.

 

[bailey mountain brewer]

True, unless it's floor malted then likely a 60 minute boil would be sufficient. But if a 90 minute boil is preferred, thats how I would go about it.

 

[scrap iron]

I boil German and American Pils malt for 70 minutes and haven't had any DMS.

 

[day_trippr]

I go through a couple bags of Weyermann Pilsner malt annually and only boil longer than 60 minutes if I have to push the pre-boil volume a bit to make my post boil volume and gravity. I've never experienced DMS in anything I've brewed...

Cheers!

 

[Deadalus]

Brewing software would in all likelihood account for the extra 30 minutes using your boiloff rate. Not sure when it would add it in using Beersmith. Sparging is where I would guess. But 50% of your 60 minute boiloff would cover it or you could reduce the heat on your boiloff probably.

 

[mabrungard]

There is no need to increase the water volume and if you're boiling off gallons of evaporation, you're doing that needlessly.

The conversion of SMS to DMS is time and temperature dependent. Just simmering the wort in a covered kettle for an hour or so and then uncovering the kettle and boiling with a modestly rolling boil is sufficient to perform the SMS conversion and then the DMS volatilization. That significantly reduces evaporation and energy usage.

This covered kettle methodology is what good commercial brewers do and modern commercial kettles include a sealed hatch to enable them to control air flow through the kettle headspace. The hatch is closed and the heat is reduced for the early boil period and then the heat is turned up and the hatch opened for the last portion of the boil to get the DMS out of the wort.