I think there MIGHT be a chance for DMS on a short boil if you are using old school under modified malt. BTW the last pils I did the majority of IBU was from a 30m hopstand/whirlpool (just like my IPA) and it rocked. Right now, the hopstand/whirlpool is the time killer but I think it is worth it.
I think it is more related to the kilning rather than the modification if the malt. Higher kilned malts will have more if the DMS precursors driven off and pose less risk of DMS formation in the boil.
Not saying you're wrong as I recall reading this myself, but per Noonan malt spec treatise: "DMS precursor (DMS-P): This value represents the levels of S-methyl methionine (SMM) and dimethyl sulfoxide (DMSO) in the malt. These compounds will convert to dimethyl sulfide (DMS) when the wort is heated. The DMS-P should be 5-15 ppm for lager malts, less for ales. The more fully modified the malt, the lower the DMS-P levels should be."
I tend to think "floor malted/bohemian malt" is BOTH undermodified AND low temp kilned, so we're BOTH right.
I cannot locate DMS-P data for Weyermann malts but the other pils malts I researched are fine. That said, most of my brews will be from domestic so 'tis a non-issue. On a slight tangent but since many of you here are keeping up with the LODO stuff, my next pils (NGP) I plan to "re-kiln" the malt to see if I can coax some "it" into the beer. Currently thinking 1-2 hours at 170F and let it cool prior to mashing. Very curious if the malt aroma will perk up a bit.