[Iliff Ave]

I make a hoppy pilsner that I really enjoy however there is little malt character when using 100%. I have plans to change the water for next batch to help (too much SO4) but was also thinking about throwing in about 5% Munich, carahell, or something else. Any suggestions?

[Fire Rooster]

My first guess, it was a low ABV brew.
I brew low ABV brews, and found that to be true also, regardless of pilsner malt used.
A little Munich, Rye, robust Wheat works for me.

[HopDen]

I have used interchangeably some carahell, carapils and other low color crystals anywhere from 5-8% in a few pils recipes. TBH, I can't tell any difference in the perceived maltiness.

[hopfenundmalz]

You could try blending different Pils malts.  For an example try a 50/50 ratio of Weyermann Pils and Weyermann Barke Pils.
Barke Pils by itself would be another batch.

What are you using now?

[Iliff Ave]

My first guess, it was a low ABV brew.
I brew low ABV brews, and found that to be true also, regardless of pilsner malt used.
A little Munich, Rye, robust Wheat works for me.

It's about 5.5%

[Iliff Ave]

You could try blending different Pils malts.  For an example try a 50/50 ratio of Weyermann Pils and Weyermann Barke Pils.
Barke Pils by itself would be another batch.

What are you using now?

That's a good idea. I use Dingemanns

[erockrph]

I routinely use a 70:30 mix of Pilsner to Pale Ale malt for my base in pale styles. I find that it cuts the "hay" flavor from the Pils malt (which I'm not a huge fan of when it's too strong), and brings a little more malt flavor while still tasting like a Pilsner. Vienna malt would be another option.

[BrewBama]

I’ve been known to use Brewer’s Malt or Pale Malt vs Pils Malt.  I am looking at American craft Pils Malts vs Continental Pils Malts, also. I do this, too:

I routinely use a 70:30 mix of Pilsner to Pale Ale malt for my base in pale styles. I find that it cuts the "hay" flavor from the Pils malt (which I'm not a huge fan of when it's too strong), and brings a little more malt flavor while still tasting like a Pilsner. Vienna malt would be another option.

Take a look at this: https://www.homebrewersassociation.org/homebrew-recipe/home-is-where-your-zoigl-is/

[Iliff Ave]

I routinely use a 70:30 mix of Pilsner to Pale Ale malt for my base in pale styles. I find that it cuts the "hay" flavor from the Pils malt (which I'm not a huge fan of when it's too strong), and brings a little more malt flavor while still tasting like a Pilsner. Vienna malt would be another option.

That's a good idea. I could sub in some Weyermann pale...

[ynotbrusum]

For my Helles, I use 50% Pils, 42% 2 row pale, and 8% Carahell; included in the 2 row portion, I use a quarter pound per 5 gallons of Platinumswaen Sauermalz.  It's not the same as adding sauergut, but it is my work around instead of having a sauergut reactor actively maintained.  Perhaps it is all in my head, but I like my helles.  Sometimes I will sub in some light munich for the carahell, as well, just to give it a little more bready character.

Cheers!

[MNWayne]

I always use either Vienna or Munich at around 10% when using very pale malts or about 5% when using  more malt forward base malts.

[reverseapachemaster]

I'm also a fan of blending in a little pale malt into pils for a slightly darker and more malty grain flavor but if you're trying to keep the beer closer to all pils a small amount of aromatic or aromatic and biscuit malt would intensify the malt flavor without changing it too much.

[Bel Air Brewing]

You could try blending different Pils malts.  For an example try a 50/50 ratio of Weyermann Pils and Weyermann Barke Pils.
Barke Pils by itself would be another batch.

What are you using now?

This is what we do most of the time. A 50 / 50 blend, such as Avangard Premium Pilsner and Weyermann Pilsner.

The results have been very good.