I usually do 90 minute boils or longer because I usually use some amount of Pils malt.
Is a 60 minute boil ok for all Munich? (or all vienna for that matter?)
Even if DMS isn’t an issue will the brew still turn out better with the longer boil?
Either way is fine, but there’s nothing to be gained really from a 90 min. boil in this case.
Munich/Vienna’s been kilned pretty well so that ought to really knock down the DMS. its my understanding that this is a big reason why pils malt has more of the precursor, it gets minimal kilning.
As for the long boil, the kilning should also make that kind of redundant. You could just add a little dark Munich if you want higher FG/sweetness/color.
I get it now. Thanks guys.