Originally Posted by cweston
6 lbs of base malt won't be enough, will it? Otherwise, you've got it covered.
Yeah I would shoot for at least 50% of the pale malt in the grist.
Consider using noble hops throughout. It will be more traditional. Here are they are: Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker.
A good combo close to what you have described would be:
Saaz- Late addition/end of boil