Pilz and dms worries

[bigplunkett]

So im making an ipa
6#pilz
3#vienna
1#wheat
8 oz sugar
I have a halfpound of cent and 3 oz mandrina balvaria

I wanted to do a large wlp 4 oz cent 2 oz mandiran at 170* but i worry about dms.

 

[Qhrumphf]

A good 90 min vigorous boil and you'll be just fine.

 

[C-Rider]

So im making an ipa
6#pilz
3#vienna
1#wheat
8 oz sugar
I have a halfpound of cent and 3 oz mandrina balvaria

I wanted to do a large wlp 4 oz cent 2 oz mandiran at 170* but i worry about dms.

I believe that problem has been solved by modern malting and roasting methods.

 

[waldoar15]

I have never smelled or tasted anything that DMS is supposed to resemble and I brew with Pils very often. Maybe I'm just not personally able to detect it, who knows.

 

[Qhrumphf]

It's reduced faster than you might think. 90 mins is probably overkill even for a 100% pils malt grist (system dependent of course). Many folks don't boil longer than 60 even with pils malt without issue. But if there's a concern it's an easy preventative fix.

 

[bigplunkett]

Ive never used pilz before so i guess im ignoeant I'm gonna go with 90 min just incase. Thanks guys

 

[Sammy86]

Ive never used pilz before so i guess im ignoeant I'm gonna go with 90 min just incase. Thanks guys

I make my Kölsch recipe with 90% Pils...never boil more than 60 minutes and don’t have a problem with DMS...ever