I’ll first put my answer to your question then ask a related one. If I were going to do a German lager, I would use a German lager malt if I could source it. I would also probably use German lager malt for the Bohemian Pils (mostly because I have never personally seen lager malt from the republic but if they have that I would use it).
Now for my question; I have about 20 pounds of Rahr two row lager malt, you know the U.S. stuff. Since I have never used this type of lager malt before (always used German or Belgian two row lager malt depending on what I was brewing) what styles do you think would be best for that type of malt? I am running under the assumption that U.S. two row lager malt is not as flavorful as the stuff from Europe, is that a reasonable assumption? I am also assuming that the difference between it and domestic two row ale malt is that the ale malt is kilned slightly higher, is that also correct?
I am somewhat afraid that the answer I am going to get will be “make light American lagers similar to MBC”. As you may have guessed, I would rather avoid doing that. If on the other hand I can swap the stuff in a recipe for domestic two row ale malt, I can think of plenty of beers which I would enjoy. Looking forward to suggestions.