Modified Pilsener Malt and DMS

[Ogri]

are there any circumstances where you wouldn't have to do a vigorous 90 minute boil to drive off DMS with a Pilsener malt??

Is "modified" Pilsener malt referring to this, or some other, aspect? As in, does modified Pilsener malt negate the need for the vigorous, 90 minute, boil, or is it more to do with ease of conversion?

 

[billl]

The 90 minute boil isn't a rule, just a guideline. With an average boil, 90 minutes is a safe number to eliminate most DMS issues for most styles. If you've got a really strong boil, you could push that window for a bunch of ales. Of course, you won't know you have an issue until its too late to do much about it, so proceed with caution.

Modified just means how long they let the grain germinate before they kill it with heat. DMS precursor chemicals are present in all grain. They are destroyed by heat. Pilsner malt has more because it is kilned at lower temps, not because of how modified it is.

 

[Ogri]

Ahhhh, OK. Thanks for clearing that up