Long boil for Munich Malt?

[Cavpilot2000]

So recent experiments suggesting it isn't necessary with some brands aside, conventional wisdom says to boil beers using Pilsner malt for 90 minutes to boil off DMS and its precursors. Got it.

What about Munich malts? Usually they are mixed with Pilsner malt in a grain bill anyway in most classic German styles, but my basic question is this:

Does Munich contain the same levels of DMS precursors as Pilsner malt (maybe it derives from the types of barley common in Germany but not the UK or US)?

Is it safe to do a 60 minute boil on an all Munich grain bill (or in my case, one with mostly Munich but 2 lb of Pilsner)?

 

[saltymirv]

I do 30 minute boils on everything. Pilsner, munich, no matter

 

[giraffe]

Munich malt contains less dms precursors, they are destroyed in the kilning of the malt, i believe.

 

[Cavpilot2000]

Thanks. I thought as much, but was just curious. I did a 90 minute boil on my Munich Dunkel anyway, because I am looking for a mild degree of caramelization from a long, hot boil.
But it's nice to know that in a pinch, it could be a quick boil.