I'm finally drinking this beer, so I thought I'd check in with an update. In the end, my yeast selection didn't have near the impact as my hop selection and schedule. In particular, the dry hops really took this from Pilsner to APA/borderline IPA territory. First impressions from my friends ranged from "What is this, an IPA?" to "this is really fruity".
It's a solid beer, and it was a big hit with my buddies, but personally I'm really missing the gypsum in this. There's fruit and spice on the nose. A sip leads off with some fruit and a nice bitterness, but then it just seems to drop off and finishes with that pasta dough pils malt note. It's like it's not sure if it wants to be an APA or a Bo Pils.
I like the flavors here, but the super-soft water profile just isn't cutting it with the hops. I've tried several takes on the APA-meets-lager thing over the past few years, and still haven't quite gotten there yet. But I think I'm finally getting close to what I'm picturing. Next time I'll use a "hoppy pale" water profile, bump up my whirlpool additions, and cut the dry hops a bit. I'll probably add some Sterling to really emphasize that "noble, but fruity" hop profile as well.