Anyone used this in lieu of the normal pilsner malt to make a Kolsch (or anything else for that matter)? If you have used both, which did you prefer?
I used the German Kolsch malt from Northern Brewer in a Kolsch. I will be sampling my first bottle in a day but the uncarbonated beer tasted amazing. It is rather dark though, so I wound up using 33% German Pils, 33% Bohemian Pils, and 33% Kolsch Malt. I also added a pound of Kolsch Malt to a Pale Ale. When a young beer it imparted a very hard "lager-y" flavor that was borderline off-putting. After aging several weeks in the bottle this has since gone away and the malt profile is rather nice. Not sure if I'd ever use it again in a pale ale but it was a nice experiment.
