Replacing pale with pilsner

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Proudfoot

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Hello,

I'm brewing IPA, using only organic ingredients and cannot find organic pale malt but got organic pilsner. So I was thinking should I consider adding something to balance my brew, since i have not used pilsner malt that much before. I am not sure if the difference is noticiable (using probably ~80% pils). I was thinking of using a bit more carahell (~10-15L) or crystal for maltiness...?
 
A small percentage of munich can help to bring the malt character more in line with a pale malt. The other important consideration is that Pils malt has more of the DMS precursors left in the malt and that requires a longer boil to reduce the level. 60 min is OK for pale malt, but 90 min is preferred for Pils.
 
mabrungard said:
A small percentage of munich can help to bring the malt character more in line with a pale malt. The other important consideration is that Pils malt has more of the DMS precursors left in the malt and that requires a longer boil to reduce the level. 60 min is OK for pale malt, but 90 min is preferred for Pils.
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Plus 1 on the comments above regarding mixing in organic Munich and longer boil times.

I brew with organic malts and hops, too. Gambrinus makes an organic pale malt that I like a lot, use it as a base malt on most of my beers. Breiss also makes an organic two-row.
 
Thanks! Here in Finland there is virtually nothing in organic but I found organic munich from Sweden so I think I will try adding 2-4% munich as suggested. Thanks for the tip about longer boil time also! I probably do multirest mash also, not the usual single infusion..
 

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