Pilsner vs 2 Row

I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also.

I'm not sure what "grainy" tasting means, either. Is that generally looked on as good or bad? I've read Pilsner is more "grainy" tasting, is this true?

Which one is more malty?

Which one is more "clean" tasting?

Can I substitute Pilsner for APA, Blonde, and American Wheat beers?

I get away with 20 minute AG boils with 2 Row. No DMS, full hop utilization (you simply boil hops for 2-3 minutes separately in a pint of water, then dump into wort after hot break). So, will I not be able to get away with boiling Pilsner for only 20 minutes because of the DMS issues? Like I said, no DMS with 20 minute 2 Row boils. Awesome beer, too!

Topic base-malt all-grain beer homebrew

Category Mac

1
answered at

Find a mildly-hopped pale ale recipe that you like, and make one batch with pilsner as the base, and one with pale 2-row as the base.

Flavor descriptions can be useful, but nothing beats letting your own taste buds tell you the difference.

1
answered at

2 row is a variety of barley grain, as distinguished from 6 row. Pilsner malt refers to the killing process applied to the grain. To make things confusing, some maltsters market a "2 row" product. In my experince, this is a more generic malt than what is sold as "pale malt" or "pilsner malt".

Visit your maltster's website to see the quantitative differences between malts. I get my Pilsner malt from Canada Malting. Compared to the malt they sell as "2 row", the Pilsner malt is paler and lower in protein.

http://canadamalting.com/wp-content/uploads/2009/12/TypicalMaltAnalysis.pdf

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