Pils Malt - 90 Minute Boil Question

[inkman15]

I've been tweaking an IPA recipe recently and this time I'm going to try using Pils instead of 2-row. I have limited experience with Pils, having only used it a couple times in Saisons, both of which I did a standard 60-minute boil and didn't have any DMS issues.

When I went to purchase my grains for this batch, the guy at the store asked me if I was doing a 90-minute boil, saying something about how I should make sure to do so because the of the type of Pils they sell (can't remember what it is now). I also have zero experience with 90 minute boils. I've always done 60 and have never had an issue.

So, if I do a 90 minute boil, do I just sparge more based on my evaporation rate so that I still end up with the correct volume into the fermenter? Seems like a basic question, but I've just never had to deal with this before in my 5 years of brewing. As I said, I don't use Pils very often....

Thanks all...

 

[dmtaylor]

I haven't found a pilsner malt that required a 90-minute boil. That being said, if your local shopowner knows that people are experiencing DMS issues with that certain brand of malt, then you are on the right track -- just sparge an extra couple of quarts to compensate. This will actually improve your brewhouse efficiency slightly (a couple percent) because you're collecting and boiling down even more sugars.

 

[pdog44450]

I disagree that using more sparge water will improve your efficiency. Usually by the time you are done sparging, the runoff water is very low SG, like 1.010 (will be even lower if you add more sparge water). You are going to dilute your original gravity because of the low gravity you are getting from the runoff. I would add more grain to make up for your efficiency so you can add the sparge water without diluting your OG. It shouldn't be too much since you are doing a 90 minute. If you don't, you'll probably miss a little low but it will probably be negligible.

 

[bobeer]

I brew Ipa's and other beers that require a 90 minute boil all the time. I sparge a half gallon more on average because i know i lose 1 gallon an hour in the boil.
You've been brewing for 5 years so im sure you know your equipment. Just sparge half of what you lose in an hour.

I've never even thought about trying to compensate for extra gravity points with a 90 min boil. If you use beersmith or another brewing calculator you wont need to adjust anything because you should have already done so making your recipe and you already know what numbers to expect. Good luck!

 

[urg8rb8]

I needed to boil by pils wort for 90 mins. I definitely smelled kettle corn aroma boiling off.