Belgian Pilsen, German Pilsen and Bohemian Pilsner malt
 

Anybody know the differences? I'm making an Indian Brown

I believe they're all made from Moravian 2-row. They should be virtually the same in flavor. The only way you could probably tell the difference is in a lightly hopped lager using 90+% of the malt, and even then it would be subtle.

So, I think in an Indian Brown (DFH?), which is pretty well hopped (~50 IBUs?), you could probably use any of them.

Yea - looking at 50 IBU OG 1.070

1lb of Pilsner in a partial mash recipe

Thanks