Clibit
An exbeeriment to see if people can taste the difference between two pilsner beers made the same apart from the base malt. Answer: only 8 out of 22 people could. Obviously, it's American pale malt that was used.


http://brulosophy.com/2017/08/28/grain-comparison-pale-malt-2-row-vs-pilsner-malt-exbeeriment-results/

So I'm guessing if we used UK lager malt in a pilsner it would do the job just fine. No need to import. Yeah?
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Pinto
As I do already, clib - I dont see the point in paying a premium for some fancy imported,floor malted bohemian pilsner malt when out own does a grand job.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Clibit
Pinto wrote:
As I do already, clib - I dont see the point in paying a premium for some fancy imported,floor malted bohemian pilsner malt when out own does a grand job.


Does our lager malt have the same issues with diacetyl? I've not experienced any myself when I've used it. The odd few times. I've not done a 90 minute boil. 
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Pinto
I dont believe so - UK pilsner has greater modification that traditional pilsners, so the diactyl production should be lower anyway.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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HisDudeness
I have used the irish lager malt from Minch and haven't done anything over 60m boil wise, in fact I have used it in a couple of the 30m brews and still havent seen any obvious off flavours as a result
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Clibit
HisDudeness wrote:
I have used the irish lager malt from Minch and haven't done anything over 60m boil wise, in fact I have used it in a couple of the 30m brews and still havent seen any obvious off flavours as a result


Me too Dude. [thumb]

I've never used pilsner malt from the continent. Actually I think I did buy some once. Don't recall what I did with it. 
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