Pilsen (Extra Light) Extract vs Golden (Light) Extract

Outside of the lighter color and additional fermentability of Pilsen malt over Golden, is there much of a difference between the two? i'm especially interested in whether there is a noticable flavor difference and whether the Pilsen extract needs an extra long boil due to the risk of DMS.

i'm putting together recipes for an RIS and an ESB, both English styles, and would have gone with the 2row dominant Golden LME but for AHS only selling Extra Light LME. if it's only going to be noticeable in lightly colored malt centric brews, then I'll go that route.

From what I can see Briess' data sheets all list 75% fermentability for all their extracts:

http://www.brewingwithbriess.com/Products/Malt_Extracts.htm#PilsenLight

Beersmith also seems to have the same data as when I input the same volume for their varying extracts the same OG and estimated ABV's are listed.

I've been a bit curious as well as both are rather close. I would think the Golden Light would be a little maltier in taste. I've used Golden Light in my hefe's and seem to prefer it a bit more than Pilsen DME, just feels there's a bit more there flavor wise.


Rev.

You don't have to boil Pilsen extract to drive off DMS.

I use Pilsen extract in place of Pilsner malt but it's so light you can safely use it in anything. Ideally if you're looking to use an extract in place of 2- row malt, go with a light or pale. If you want English, go with Muntons or John Bull.