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Orfy

For the love of beer!
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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.
 

Evan!

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

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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