Originally Posted by mabrungard
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.
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.