Belgian Pilsner Malt For APA?

[Juan De Fuca]

Looking for some input - Does anyone have experience using continental pilsner malt as the base in an american pale ale or similar? I have a decent amount of Dingemans, and would like to give it a try. I was planning to use Jamil's pale ale grain bill (the dryer version that uses victory, munich, wheat in addition to the 2-row), and just replace the basic 2-row with the belgian pils. I brewed Tasty's APA just a few months ago (great recipe by the way). This recipe used around 3 lbs of pilsner malt in a 6 gal batch. I'm thinking this could be a good base malt in this type of beer. Aside from the concerns such as extended boil time, does anyone have any other pointers or input?
Thanks

[brewinhard]

You might want to try a mash rest at 131 F for about 10-15 min. to help with chill haze in the final product. Belgian Pilsner malt can sometimes throw a slight haze in your finished product and a rest at this temp will help with that. With that being said, if you are brewing an APA you will probably get some minimal haze from the amount of hops you are going to use anyway and an APA is always best when fresh, so do as you may....

Maybe try adding 2-3 pounds of American 2-row to the Belgian Pilsner malt to help get some extra graininess in the mouthfeel. Ala reverse what Tasty does in his APA. Just a thought. Good luck and let us know how it turns out!

[Juan De Fuca]

Thanks brewinhard. I will get back with results if I end up doing this.