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