Mystery Pils

I've locked up my second batch for 2008 this evening at 8:00pm: my first pilsner all grain or otherwise. The mystery is that I don't know if the malt I used is US or Belgian in origin. I stopped in at the Michigan Brewing Co's new location to pick up some stuff at the Things Beer store. I asked the helpful employee to weigh out 8lbs of US pilsen malt which he did...maybe...because when I got home my receipt said Belgian pilsen malt. So, after a phone call they took care of monetary concerns (the Belgian is 50 cents more per pound) but there is no way to tell what I had so I did what any good brewer would do and made it into beer anyway. Belgian pilsen is slightly more modified than the US, which could mean I'll get a slightly higher gravity than if I had the US malt (that is if I don't have the US pilsen malt). If you haven't been to MBC's new location you should check it out. It seemed kind of sterile to me at first being in an industrial park building, but the bar in nice and it really made room for their increased production. I refilled a growler with the Rye Bock which was excellent. Well worth the stop and the confusion with my grain. I'll post the recipe soon