Am brewing a Belgian blonde this weekend. I have a sack of Breiss pilsner malt I will be using as a base malt along with some aromatic and a little wheat malt. The color of the Breiss is 1.2 compared to a pilsner malt like Dingemann's which is 1.9. Being that this is a North American malt what would you all recommend doing to my recipe o compensate for the difference in color? Or does it matter?
72% pils
14% sugar
9% wheat
4.5% aromatic
72% pils
14% sugar
9% wheat
4.5% aromatic