Originally Posted by SpanishCastleAle
+2. I make more lagers and belgians than anything else anyway. And since we can choose I'll say Bohemian Pils malt.
I don't know if I could live without Pilsner malt. You can always go darker by toasting it a bit. Its a lot harder to lighten a malt. Unless you count adding adjuncts.
Although I do love MO...