I needed 8lbs and My Lhbs ran out at 5.5lbs and used German pale to make up the difference. Is a 90 min boil still necessary. This is for a saison I'm making Tomm. Grain bill is now Pilsner, pale, white wheat, Vienna, 1lb Belgian candi sugar.
Is a 90 min boil neccessary with only 5.5lbs of Pilsner malt
- Thread starter olotti
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Conventional wisdom would say yes. Brulosophy's experiment would say no. If you have an explicit reason NOT to boil for 90, then you may be able to get away with it (I find Brulosophy's results intriguing but I always take them with a grain of salt and will never alter my behavior based on established brewing science simply because their experiment contradicts it), but if you don't have a reason why you can't boil for 90, personally I'd boil for 90.
dubbwelsh
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Do the 90 minute. Make the best beer you can, I would rather sacrifice the extra 30 min than risk cream corn in a beer that has weeks of investment. Then again, for learning sake, drop down to 60 min and you may find that its all good.
slym2none
"Lazy extract brewer."
Today's malts are more advanced & sophisticated than those of yore. A 60-minute boil will be fine, no need to worry about DMS.
That said, if you feel more comfortable boiling for 90 minutes, do so. It won't hurt.
That said, if you feel more comfortable boiling for 90 minutes, do so. It won't hurt.
ShizuokaBrad
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I use Weyermann Pilsner malt all the time and have stopped doing the 90 min boil without any problems. If you don't have the time then there is no need to worry about a 60min boil. I have no experience with other pilsner malt though...
olotti
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Thanks for the input I just wasn't sure if any amount of Pilsner malt needs a 90 min boil or just larger amounts would have a greater chance at producing dms. I'll stick with the 90 min boil I should have the time and I'm not much of a risk taker so play it safe for me.
What is the minimum amount of pilsen malt within a grain bill that would still require a 90 minute boil?
And is it 'pilsen' or 'pilsner' malt? I've always assumed pilsen was the malt and pilsner was the finished beer, but I see some grains labeled as one or the other.
And is it 'pilsen' or 'pilsner' malt? I've always assumed pilsen was the malt and pilsner was the finished beer, but I see some grains labeled as one or the other.
madscientist451
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I've read the the Brulosopher experiments and listened to the discussion on the podcast and I'm thinking the need for the 90 minute boil is a myth that needs to be busted. Brulosopher's experiment indicated that a short but VERY Vigorous boil worked just fine. His taste testers didn't report any DMS flavors. I'm thinking the higher evaporation rate from a very vigorous boil is equal to a longer slower boil.
Disclaimer: I haven't attempted this myself, but the "Short and Shoddy" 60 minute brew day appeals to me and I'm going to try it sometime soon.
http://brulosophy.com/2015/11/12/short-shoddy-my-1-hour-all-grain-brew-day/
Disclaimer: I haven't attempted this myself, but the "Short and Shoddy" 60 minute brew day appeals to me and I'm going to try it sometime soon.
http://brulosophy.com/2015/11/12/short-shoddy-my-1-hour-all-grain-brew-day/
Don't have a defined answer (would have to look it up when I get home) but SMM to DMS conversion, volatilization, and evaporation seems to usually be expressed kind of in half life terms (as in x amount of boiling needed to reduce by half). It stands to reason that the lower percentage of Pils malt (and less proportionate SMM) the less boiling would be needed.
FWIW, ive made exactly 1 beer with a pilsner base and a 90 min boil. Ive made over 100 with a pilsner base and standard 60 min boil. This was with briess, rahr, great western, and weyermann pilsner malts
guess how many had issues with DMS?
guess how many had issues with DMS?
Joewalla88
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Hmmmmm......I'm stumped. How many?
madscientist451
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I'll go out an a shaky limb and guess.....NONE?
Brad Smith wrote a good article on SMM and DMS.
The half-life of DMS in the boil is 40 minutes. If you have lower DMS levels already because of a lower amount of Pilsner malt, you can shorten the boil. Since the OP uses 2/3 of Pilsner in the grist, reducing the boil to 2/3, from 90 to 60 minutes, seems about right.
yeah none of mine have had DMS, i think maybe just modern malting and a vigorous boil are enough to ward it off in most cases. But, ive never smelled it coming off in the boil either
or its entirely possible I just like my corn beer
or its entirely possible I just like my corn beer
Yep, similar experience here, I use the Avangard Pils as the base malt in probably 65% of my beers with a 60 minute boil and have never detected any DMS off-flavors...
I always boil for 90 minutes. Same with Mash!! 90 minutes!!
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