I don’t think you will be disappointed:
20% flaked maize
to around 1.050
Saaz @ 60, 20, 10, 5, to about 40 IBU
US-05 at 60*, raise temp after 5 days to 70*
This has a really apparent, but bready malt flavor, and a great upfront sweetness from the corn, a slight fruity ester from the S-05 so low, and great Saaz character.
If you want to go more American Pale:
to about 1.050
Magnum @ 60
“C” hops of your choice, or Simcoe, Amarillo, Galaxy, etc. at 20, 15, 10, 5, 0 and/or dry hop
kind of an American Amber.
YET another suggestion, I make this one all the time, kind of like a maltier anchor steam
7% crystal 40
3% pale chocolate
to 1.055 or so
northern brewer all the way through to about 50 IBU
I personally use Wyeast 2206 bavarian lager at 62* or so, so basically fermented as an ale. I think it makes a great malty fall ale.