Anything that is close to 50/50 pale malt/wheat malt will do you well. Could go to a ratio of 60/40 to 40/60. Anything in that range would be great. Don't go too high on the hops so it has nice berry aroma and flavor. It'll be hard to go wrong!
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel