I'd go 95% pilsner and 5% vienna with either S-23 or 34/70 for your yeast. 34/70 can be done at ale temps, or you could use Wyeast 1007 (German Ale) instead.
I'd use 1oz-1.5oz at 60 minutes for bittering, and another .5oz-1oz at 10 minutes (or none at all past 60).