Here ya go! - I converted my all-grain recipe to a partial mash for ya! I added the percent alpha acids of the hops so that you can get as close to the IBU profile as my recipe. Don't feel like you have to get the exact same Alpha acids, but try to get close.
5lbs Extra light DME
1lbs Munich Light
.5oz Mt. Hood 7.1% alpha acid for 50mins
.5oz Tettnanger 4.8% alpha acid for 20mins
1 whirlfloc tablet for 10mins
1oz Crystal 5.4% alpha acid for 5mins
2 Wyeast 2042 Danish Lager yeast
Put 4.5 gallons into your kettle. Put specialty malts into a bag and let it steep at 155F for at least 30mins. I would suggest maintaining that temp for at more like 45mins, but 30mins should do the trick if you're in a time crunch. After letting it steep, rinse (with 1 gallon of water heated to 170F) and squeeze out every bit of sugar you can from the specialty malts. Remove grains and bring wort to a boil.
Pitch yeast and then slowly cool the carboy to 50F. Let it ferment out (until bubbling in the airlock slows down significantly) then raise to room temperature (I did 68F) for 2-3 days without racking. After letting it sit at room temp for 2-3 days, rack into secondary and cool to 35-40F. Let it lager at that temp (35-40F) for at least a month before kegging or bottling.
Well, good luck! Tell me how it turns out for ya! I sure enjoyed it.