Lager is a beer style that will test your patience. I'd suggest using 6LBS light malt extract, .5LBS Special B
.5LBS Caravienne malt
1LB Biscuit Malt (Yeah go the entire pound it will compliment the other malts)
Good luck. For yeast I would use Safale S-23...Go 2 weeks at 50-55degrees then lager it cooler in the fridge in the low to mid 40's...for 3 weeks
You'll get a clean smooth tasting ale with all the desired lager properties you could possibly want.