I'd definitely leave out the wheat extract and use Hallertauer for all of the hops.
Maybe something more like:
4.5 lbs. pale malt extract
2.5 lbs. pilsner malt
1 lb. vienna malt
1/2 lb. carapils
3/4 oz. hallertauer (60)
1/2 oz. hallertauer (20)
1 oz. hallertauer (5)
Maybe throw in some Irish Moss or something.
That bill calls for a partial mash, which would be a good practice step if you are thinking of going AG in time. Mash the grains around 152F for an hour then put the grain bag in a collander or sieve above the pot and "sparge" (with a ladel or something) the grain bag with 170F water, enough to bring you up to boil volume. then boil 'er, put the flame off and add the extract, boil again and on to the hop boils.
This should get you something along the pilsner lines, if you use a lager yeast and you cold-ferment and condition the beer
. Do you have lagering capabilites?
In addition to the no wheat malt, Mikey is also right that water profiles mean less for an extract brew. Again though, if you want to dabble in tweaking water profiles (which you will NEED to do with an AG pils) then find you local water report and compare it to a German style, Munich or Dortmund or something. You can pretty much boil down (no pun intended, HA!) any additives to Calcium Carbonate (CaCO3), Calcium sulfate (Gypsum, CaSO4*@H2O), Calcium Chloride (CaCl2*2H2O), Magnesium Sulfate (Epsom Salts, MgSO4*7H2O) and Sodium Bicarbonate (Baking Soda, NaHCO3).
I've not finished checking my #'s, but right now I am looking at the following minerals to get distilled water to something similar to Dortmund (I've got some work to do on the Bicarbonates):
1.7g Calcium Carbonate
.7g Calcium Chloride
1.5g Epsom Salts
1.15g Baking Soda
By my calcs, this gets me: (dortmund in parenthesis)
Ca 228.9 (225)
Mg 39 (40)
Na 86.25 (60)
Cl 88.9 (60)
SO4 154.5 (120)
Bicarbonate 219.65 (220)
Carbonate 268.8 (not sure, going to cut down on the bi's to balance this off....more research needed)