Hello fellow homebrewers!
I'm planning on brewing a Blue Corn Cream Ale this weekend with Blue Corn Grits. Recipe calls for 84% Base Malt of 4 lbs. 2 Row and 4 lbs. Pilsner. I've always been told that when brewing with Pilsner Malt, 90 boil is need to get rid of that DMS. My question is, being that it's only 4lbs, is 90 min boil really needed. I'm also worried that the wort will become too caramelized and malty due to the 90 min. boil. I appreciate anyone's help and advice.