To add, I think WLP 830 is their lager yeast. I usually add just a bit of Munich malt to my helles, about half a pound for 6 gallons. I would hazard a guess and say that their helles is all pils. I also do a protein rest at 130 for 10 minutes or so, but I'm not sure of the benefit (I started off doing it for my helles, and it's been really good, so I keep doing it).
This is a tough beer to brew, you have to have your ducks in a row on process, well worth it though IMO. Definitely go with the distilled water, calcium chloride, and acid malt - this beer needs low minerals/ions in the water and you can't get to the proper pH without the acid malt. Plus, I think the acid malt adds a little "German" flavor to it.