My next brew I'm trying a German (no adjunct) Pilsner but with American hops.
9# Castle Pils
No sparge 9 gallon mash at 146f
90 min boil shooting for 5 gallons of 1.050
1 oz centennial FWH
1 oz Willamette at 15 min
1 oz Mt Hood at FO
Cold crash at 45f decant to primary
Wyeast 2007 at 50f till <1.020
Step up to 60f Drest till no diacetyle or Acetaldehyde detected
Step down to 35f and keg condition for 4 weeks.
The same day I'm doing an American No Adjunct malty pre prohibition, which will be more experimental.
10# Maris Otter
No sparge mashed at 150f
1 oz Simcoe at FWH
1 oz Amarillo at 15 min
1 oz Cascade at FO
Wyeast 2035 at 50 till <1.020
Etc same as above
A) These both look like they will be tasty brews.
B) The first brew might be passably close to what you are shooting for (a German Pils style with American hops). The second brew will be nowhere close to a CAP, even though you're using 2035. It will probably be a pretty good APA, though.
I really like brewing hybrid styles myself (i.e., continental lager styles with New World hops). The thing is, if you really want to pick up on the lager side of the hybrid I think you need to keep the malt bill close to the intended style. Lagers are typically very malt-forward (and most lager yeasts will push it further in that direction as well), so you kind of need to catch some of that to make it "lagery".
I also found that WY2007 is so clean that it doesn't really leave any lager character behind. I brewed a hoppy Helles Bock recently with it, and it was too clean. I might as well have used a clean ale yeast and saved myself the trouble. In the future I'm going to stick with continental lager strains for my hybrid styles.