Just keep everything clean, pitch a large yeast starter, control your mash and fermentation temperatures, and do a proper, extended cold conditioning.
As a backup, you might want to look into doing a Cream, Koelsch or Blonde Ale - those are excellent transition ales for industrial lager drinkers that are a little easier to brew.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I