Belgian Pilsen, German Pilsen and Bohemian Pilsner malt

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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.
 

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