Wyeast 3068 is the yeast you want. Ferment it in the 68-70 degree range and do a slight underpitch. This will get you lots of esters in the flavor profile. Tinga posted a good simple recipe. I would suggest pulling 1lb of pilsner out and replacing it with 1 lb of Munich. This will give you more of a traditional German flavor as the Munich will help create a bit of the flavor you would get with a decoction mash.
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