Originally Posted by Pappers
You're not hijacking the thread at all. So, if all pilsners have the same grain bill (100% pilsner) how are some made malt heavy like Konig and others less so, like Trumer Pils? Some combination of mash technique and yeast strain?
They aren't all using the same grist bill. PU is made with Czech malt, Konig with German and Trumer I'm not sure what they use. Each pilsner malt has its' own charateristics. There are also differences in brewing techniques and the yeast strains.