Chill. You posted an hour and ten minutes apart, dude.
You can make a nice partial-mash lager with that.
Search for DeathBrewer's easy-as-pie stovetop mashing tutorial. Mash your Munich and Crystal. As you start to collect wort in your kettle, add the Willamette and Hallertau hops. (This is called First Wort Hopping, or FWH. It will provide hops flavor as well as bitterness.) Collect a total of ~2 gallons of wort.
Dissolve a pound or so of DME once all the wort is collected and start the boil.
Boil 60 minutes.
Switch off the heat, dissolve four more pounds of DME and add an ounce of the Spalter.
Chill, pitch yeast.
So the basic recipe:
5 lbs Briess Amber DME
2 lbs Munich Malt
1 lbs Crystal 10L
OG ~1.053
1 oz Willamette pellets @ 4.6% AA - FWH
2 oz Hallertau pellets @ 1.5% AA - FWH
1 oz Spalt pellets @ 2% AA - flameout
IBU ~30
Now, your yeast problem might not even be worth getting into. Do you have the ability to lager this beer (30-40F)? Do you have the ability to ferment the beer at lager temperatures (50-60F)?
If not, chuck the yeast. Go get a nice, clean ale yeast. There are a couple of dry yeast strains will work fine in this application - S-05 and Nottingham.
You're trying to combine several techniques fairly advanced for where you say you are along the brewing-experience spectrum (lagering and yeast starters). I advise mastering one before going any further. Both will require some equipment.
I strongly advise you to learn about making yeast management first. Pitching the proper amount of yeast is going to require some skill with building up a colony (starters). That knowledge will serve you well with ales while you take the time to build your lagering setup, and will definitely be applicable when you start brewing lagers - yeast is even
more important in lager brewing.
Cheers,
Bob