Belgian vs German vs US Pilsner malts

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kscomp0

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Is there a general concensus on the taste difference between Belgian (Dingemans, Caste) and German (Weyermann) Pilsner malts when used in wheat beers? Could one or the other be used as the base malt for both a wit and weiss?

If the taste is fairly similar between the two, is there a US malt that closely mimics the flavor? I am trying to find a versatile domestic base malt that would substitute for Belgian and German Pilsner malt so I can buy in bulk.

The only suggestion that I have come across so far is IdaPils. However, Cargill also makes a malt called EuroPils. What are the general experiences using these?

What is the main taste difference between Bohemian and regular German Pilsner malt?

Finally, is there a US wheat malt that resembles German wheat malt?
 

Aspera

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I like Dingmann's Pils the best. Weyermann is a close second
 
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