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IPA SMaSH malt: Marris Otter or Pilsner?

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kidsmoke

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I'm going to be brewing tomorrow and I'm debating which kind of malt to use.
The recipe is essentially a clone of Double Mountain's Vaporizer IPA—though they used some Brewers Gold in their beer. I originally was going to just use Pilsner malt as the base.

Yet I was thinking that Marris Otter malt would also be a good route as it is kilned at a slightly higher temperature and might add a little residual sweetness to balance out the hops a bit more. Though I planned on doing a multi-step mashing program (probably 25 mins @ 140 and 158 for 40 mins), which means I would have gotten a nice sweetness and body from either.

My question is how much of a difference will switching out the malt make and what characteristics will I get out of the Marris Otter that I won't get out of the Pilsner malt?

Recipe:

"The Continental"

3 gallon batch

7lbs 8oz Bohmenian Pilsner Malt

1.0 FWH 60 mins Challenger 7 aau
.5 oz 45 mins Challenger 7 aau
.5 oz 30 mins Challenger 7 aau
.5 oz 5 mins Challenger 7 aau
.5 oz 1 min Challenger 7 aau
.5 oz 10 days Challenger 7 aau

Yeast: Starter from leftover Wyeast Abbey Ale II

Target OG: 1.064
Target IBUs: 60
 

Beerrific

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Marris otter.

Going to be very interesting with that yeast choice though.
 
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kidsmoke

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Marris otter.

Going to be very interesting with that yeast choice though.
I've used the yeast in my last few beers and it tend to be clean overall except a very distinct floralish note in the finish of the beers.
 

944play

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I'll take a stab here.

Pils malt, to me, sometimes has a legume-like flavor, like lima beans or peas.

English pale ale malts seem to have a warm, honey-on-toast vibe.
 
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