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How about a beer made with 50% Pilsner malt and 50% Ale malt.
Brewed using English ale yeast Primary at normal temp and the in secondary at a lower temp for 4-6 weeks?

Fuggles for Bitter, flavour and aroma and Saaz for aroma

Serve chilld for a Blonde Pils or warmer for a Ale taste.

What do you think?

Munich (although it may add a little to much colour) and Maris otter Malt.

Simple recipe 2 malts, 2 hops
Batch sparge.

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Evan!

Recipes 

Oh, I saw the title and I thought you were about to go all smug-alert on us.

I think it sounds fine...I've used pilsner malt for lots of ales...it's a nice way of keeping your color in check, much like extra-light extract.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Orfy

Recipes 

Well I do run my vehicle on plant juice (veg oil)

__________________
GET THE GOBLIN
Have a beer on me.