Light (in color) lager screams Helles to me. Or if you like it a little more bitter, a German Pils. A good recipe for helles is 97.5% pilsener malt, 2.5% Cara-pils. Mash with a ratio of 2 qts per pound. Either single infusion @ 150°F, or more ideally, a step-mash or decoction using 140°F and 158°F as rests, then mashout. (The step mash will keep the color a shade lighter, but the decoction may add some maltiness and dextrin complexity.) Boil 90 min. For hops, use ~21 IBUs @ 60 min. and then a 1/2 oz at 1 min. or flameout. OG should be in the upper 1.040s, FG should be 1.010-1.012. Lager for ~ 6 weeks.
EDIT: Sorry, forgot the yeast. Any German/Bavarian lager yeast with a large starter. The easiest no-starter way to go is to use Saflager W34/70 (2 packets per 5 gal). It's the same as WLP830 and Wyeast 2124.