quick question about pils

[iowabrew]

Brewing up a wit this weekend, just a small batch. 2.5 gal to be exact, wil be using 33% belgian pils in this with one 1/2 oz 60min hop addition. here is grain bill

2lbs 8 oz - Pale Malt 42%
2lbs - Belgian Pils 33%
1lb - White Wheat 17%
8oz - Oats 8%
1lb - Rice Hulls

1/2 oz Hallertau @ 60min

With the Belgian Pils in there, do i need to do a 90min boil? Or will that small amount really make a difference in DMS production?


Thanks

 

[Yooper]

Brewing up a wit this weekend, just a small batch. 2.5 gal to be exact, wil be using 33% belgian pils in this with one 1/2 oz 60min hop addition. here is grain bill

2lbs 8 oz - Pale Malt 42%
2lbs - Belgian Pils 33%
1lb - White Wheat 17%
8oz - Oats 8%
1lb - Rice Hulls

1/2 oz Hallertau @ 60min

With the Belgian Pils in there, do i need to do a 90min boil? Or will that small amount really make a difference in DMS production?


Thanks

I would think a nice hard 60 minute boil would be sufficient, but it won't hurt to do the full 90 minutes if you're the worrying type!

 

[JimTheHick]

With the Belgian Pils in there, do i need to do a 90min boil? Or will that small amount really make a difference in DMS production?

Thanks

Ive done 75 minutes just to split the difference with good results before.

 

[Formito]

90 minutes can't hurt, especially considering if you want slightly improved efficiency.

 

[Boohausen]

keep a decent rolling boil and DMS will not exist till the beer ages, also your percent is low enough you'll be fine, if you boil 90min you run the risk of having unwanted caramelized flavor, unless you want that, again its homebrew no right or wrong way!!!!

 

[iowabrew]

Great in saving times sake...60min it is! Also would it be better to ferment wyeast 3944 on low side 62f or closer to high side 75f.

 

[Rev2010]

Great in saving times sake...60min it is! Also would it be better to ferment wyeast 3944 on low side 62f or closer to high side 75f.

Hoegaarden's own website says they ferment between 18-25 celsius, that's 64-77, generally calling it a high fermentation. It's then cooled to 18C:

Hoegaarden | Welcome

Might not give you a solid answer but I'd opt for 68-70 which is what I've been doing with good results.


Rev.