For what it is worth... I would use that local pils. For a first lager shoot for a 1.045-ish gravity, maybe hop to 25-30 IBU with something noble-like, and use that dry yeast. I bet it will be just the hook to drag you into brewing lagers. When you really want to match a style like BoPils, then I think the malt will matter a lot more. Maybe throw a little corn (10-20%) and find some Cluster for a flavorful CAP.
I have really enjoyed this shift. Still love my ales, especially saisons - but something about clean pils character and nearly no detectible esters or phenols from the yeast makes lagers fascinating. And such a great place to feature hop character.
+1 A nice CAP would be a great place to start. 34/40 makes a pretty good one too.