From what I've read it seems you Have to boil the full wort amount when going all grain. I just want to make sure that is the case, as I couldn't understand why you couldn't just boil the malt etc and ...
We just brewed an all grain batch yesterday. There was an ounce each of two types of whole leaf hops (from Freshhops) in the boil. After cooling the wort, we strained it through a fine mesh strainer ...
On the "Belgian Blond Ale" episode of the Jamil Show (podcast) it was said that you should do a 90-minute boil because of the pilsner malt. Can someone explain this further?