I am planning on making a DFH 90 minute IIPA clone in a few weeks and the recipe calls for 16ish pounds of pilsner malt. I don't have a problem using plisner malt but being new to all grain I have tended to shy away from it for a couple reason (see bellow).
So, I thought I would start this thread to see what other, more experienced people have to say about pilsner malt.
Things I am not too clear on:
1. Is all pilsner malt under (or moderately) modified? According to HTB, moderately modified malts need a protein rest. Do you (always) do a protein rest when using pilsner malt? I was listen to the Jamil Show on TBN and it seems that he has made beer with 90% pilsner (Durst) and has done a single infusion.
2. How big an issue is DMS? I did a mini mash Kolsch (4lbs pilsner malt) and when the beer was very green I could taste what might be DMS. A friend even described the beer as "taste very fresh, like fresh corn" she liked it, not like it was over powering. Could some hops give this taste? I also made a hefeweizen with 40% pilsner and could taste a very similar taste at bottling, now carbed I can't. Have you had issues with DMS? How fast do you need to cool to prevent DMS formation?
These things have lead me to want to just use domestic 2-row or MO, but I want to maker this clone and I am sure this issue will come up again in the future.
Also, does anyone know what brand pilsner malt they sell at AHS?