DMS is not an issue in sours so no long boil is necessary.Lately, I've been wondering if DMS is an issue at all, at least on the homebrew scale
I don't think Berliner Weisse is all that difficult, your plan seems sound to me!
I would love it if an exbeeriment proved I don't need to boil Pilsner malt for 90m haha.
Stay tuned... stay very tuned.
Marshall - what about the DMS precursor re-forming during an extended cover post-boil? I know that longer boils are said to boil off most of the precursor (SMM), but how much is left to reform into DMS - a noticeable amount? I hate to waste a typical 10 gallon batch to see, but maybe you could do that, as well if you could cover a portion of a batch while it cools?