I made a champagne beer a few years ago:
13 lbs Pils Malt
1 lbs Acid Malt
4 lbs Candi Sugar (light)
1/2 oz Noble Hops (I used Tettnanger but Hallatauer or another noble variety will work)
I fermented with White Labs 530 Abbey Ale Yeast and pitched champagne yeast in secondary.
Use 1 cup of corn sugar for bottling 5 gallons to get that high carbonation.
I left in Primary for 1 month, age for a minimum of 4 months in secondary, and at least 2 months in bottle before drinking. Seems to peak after 6 months in bottle.