Regular 2 row pale malt?
Really though, I'm pretty sure pilsner malt is supposed to taste grainy by definition, so I think you have to use a different type of malt if you're trying to get away from that flavor. It's like asking for a Munich malt that's less melanoidin-y.
I regularly use these pilsner malts and have listed them in order of sweetness, with the top being the sweetest
Franco-Belges - also has some nutty notes - I use this for Bo pils, anything Belgian, Kolsch and other Ales
Canada malting premium pilsner - I use this for Ofests, bock, and Amer. Adjunct lagers
Best malz - I use this for GER. Pilsners
I find these to be noticeably sweeter than Rahr and Briess - (not that they would really be considered sweet, just sweeter than these two)
It is there, but I wouldn't call it pronounced. Of the ones I listed it is the least "grainy".
If you want the grainy character, but just not as much, you could do a pilsner and American 2-row split. Or even throw in some Vienna to round out the flavor.
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