jetmac

Recipes 

I would take the opposite approach and mash in the mid to upper 150's to add body

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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

LansingX

Recipes 

I think your recipe is a good starting point for the style you are after. For mash temp, I would aim for 152 or higher as jetmac suggested to get a little body. If you are shooting for a dryer style, then definitely mash in the 148-150 degree range.

Back in June I tried my luck with a Czech Lager.
8 lbs Pilsner malt
.25 lb Carapils
Mashed at 152 degrees
1 oz Saaz @ 60 mins
1 oz Saaz @ 20 mins
Wyeast Budvar 2000

I know you said you can't do a lager yet, but when you get a chance you need to try it. The beer I brewed came out extremely light and flavorful.

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ctrlpabrewer

Recipes 

Maybe try something along the lines of a cream ale (http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/)

I did one this summer (used fresh hops - first year harvest was ready and there weren't enough to make them worth freezing) and it turned out to be a really easy drinker. My BMC friends even enjoyed this one (unlike the stout and the pumpkin ale that is also ready now).

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Revvy

Recipes 

I was just going to post the same thing. It's a good recipe.

Also BYO magazine has some great resources/tips for brewing that style of beer. A lot of them are written by JAMIL (so evidently HE doesn't care to bash what folks want to brew.)

Classic American Pilsner: Style Profile

Lager: Pale Pilsner to Malty Munich

Make a Great Lager

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kpr121

Recipes 

Didn’t know body was a characteristic of Busch Light or similar American Macro lagers.

If OP is planning to use an ale yeast, I would think you’d want to thin out the beer as much as possible.

Sorry, the above two sentences are more like poorly phrased questions… I don’t know the answers for sure.

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Primary: Two Hearted Ale (3/31/13 - WLP029 and Bells Strain), Elin (Blonde Pale) (2/23 - US05), Brown Trout Stout (2/23)
Kegged: Elin (Blonde Pale) (2/23), Brown Trout Stout (2/23), Miller Lite Clone (1/18), Apfelwein (12/31/12), Pliny Clone (12/28),
Bottled: Brown Trout Stout (2/23), Blueberry Brandy (12/31), Sterling Cream (12/1/12), Baby Day Mead 2012, Amarone 2011
Bulk Aging: Amarone 2012 (11/6/12), Grape Mead (2/12/12)
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progmac

Recipes 

I can make 60 light american lagers for about 15 bucks. Plus, it is an interesting challenge

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9Frogs

Recipes 

I have made BM's C of 3 Crops for cookouts and parties with friends with good luck. Most of the population was raised with, and enjoys, the typical BMC offerings. I brew what they like, along with what I like. Good food, good beer, and good times. Don't judge them, occasionally you can convert them!

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