The unusually pale color of Pilsner derives from the use of Moravian Pilsner malt that is malted at the brewery at the low temperature of 100-122F versus 170-180F for an average lager malt. The lower temperature develops less melodin and a far lighter color than conventional lager malt. It also leaves some residual moisture that will spoil Pilsner malt if not used quickly.
Moravian Pilsner malt is most desirable for brewing Pilsners, though it can be difficult to find here in the US. Pilsner malt from other sources is an acceptable alternative, and lager malt can be used in a pinch, though it will result in a darker beer than true Pilsner malt.
Brewing light colored Pilsner from extract can be a challenge as extracts are inherently darker than corresponding grain malts due to the extraction process. The best course of action is to choose the lightest possible pilsner or lager malt extract if you want an authentic light pilsner color.
