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Brew Method: All Grain
Style Name: Classic American Pilsner
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 11 gallons
Boil Gravity: 1.050
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.21%
IBU (tinseth): 24.64
SRM (morey): 4.36

FERMENTABLES:
18 lb - American - Pilsner (85.7%)
1.5 lb - Flaked Barley (7.1%)
1.5 lb - Belgian - Caramel Pils (7.1%)

HOPS:
1.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 18.52
1 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 15 min, IBU: 6.13

MASH GUIDELINES:
1) Sparge, Temp: 148 F, Time: 90 min, Amount: 5 gal
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Fermentis / Safale - American Ale Yeast US-05

Have you had cluster hops before? They are old fashioned and not to everyones taste. While traditionally used in bittering, they are a bit harsh of a bitter for a pils, I might use like nugget instead, and thats still fairly historical.

Im unconvinced flaked barley does much for head retention, and will probably hurt clarity, which is important here. Id use more pils malt, head retention is not usually much of a problem with good pils malt. The carapils, id lessen or drop too. Its making dextrins, but you have a low mash temp to avoid too many unfermentables, they are fighting each other. If you want it crisp lose the carapils. If you want more body, keep a 1/2 lb or just raise the mash temp to 152.

Flavorful, its not a super flavorful style, but it can be very drinkable and enjoyable. Its going to taste like the pilsner malt you use.

(i see you are using an ale yeast. Hopefully you can cold condition for a couple weeks after fermentation is complete.)

Thanks, i'll let you know how it turns out.