Pils malt needing 90 min boil?

[Ticebain]

I saw a thread yesterday about a guy who was out of a particular grain at his lhbs and was asking for alternatives. Everyone who recommended pils was careful to say that if using pils he needed to boil for 90 mins. He was looking to make a stout with it if that matters. But why 90 mins?

 

[solbes]

Removes the precursor to DMS (the canned corn taste/smell). Might be able to go less on a stout, but why chance it.

 

[Beernik]

I did an imperial hefe that was 50% (7.25lbs) Pils for a 60 minute boil and was okay. But I boil almost everything 90 minutes these days as a matter of good practice. What is 30 minutes and an extra gallon of water vs. cabbage beer?

 

[ajdelange]

There is no need to use a 90 minute boil with modern malts though there may have been with the under modified pilsner malts of yore. However, extended boils are advantageous in that they produce the Maillard products that are a big part of bohemian pilsner. This is the reason many pilsner brewers use decoction mashing and a 2 hour boil. You don't need to do that for a stout.

 

[daksin]

Yea, unless your malt is listed as being undermodified, a 60m boil will be fine. The 90m boil thing is a bit of old wisdom that doesn't have much use when using highly-modified modern malts.

 

[JimRausch]

Hmmm. Playing Devil's advocate here. Would it make sense to use more extract in Bohemian Pilsners, Bocks,Marzens, etc. because the extract has already been boiled down so the 60 min. boil would lead to more Maillard products? What's the hole in this theory?

 

[Calichusetts]

The precursor to DMS in beer has a half-life of 40 minutes in a boil. After 40 minutes, 50% of it is left, after 80 minutes, 25%. 90 minute boils get rid of nearly 80% of SMM. And well modified malts actual have more SMM in them than under modified. This is not just old wisdom, this is standard practice. You could get away with 60 but why risk it.

Here...read this:

http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/

 

[ajdelange]

Hmmm. Playing Devil's advocate here. Would it make sense to use more extract in Bohemian Pilsners, Bocks,Marzens, etc. because the extract has already been boiled down so the 60 min. boil would lead to more Maillard products? What's the hole in this theory?

Too much of a good thing? The fact that it is extremely unlikely that you will make a good Pils from extract? Quite possibly this is because of extracts' low FAN and the fact that many of them suffer from oxidation.

 

[JimRausch]

Too much of a good thing? The fact that it is extremely unlikely that you will make a good Pils from extract? Quite possibly this is because of extracts' low FAN and the fact that many of them suffer from oxidation.

Thanks AJ