I have tried a couple of times to clone this beer and missed the mark, although that was many years ago. The notes I have now say to aim for 30 IBUs (not 60 -- sorry flbrewer, 60 is WAY too many, must be a typo!!) and to definitely use Wyeast 2206. I think yeast is the key to the whole thing here. In the past I used the wrong yeast, but now based on my great experiences with 2206, I think that truly is the key factor. Beyond the IBU thing, flbrewer is right, use a bit of Crystal 60 and a blend of Hallertauer and Tettnanger all the way through, and 2206, and you should get real close. Ferment cool in the upper 40s. If you can't ferment cold then try Wyeast 1007 instead, should get you really close.
Now I want to try brewing this again!! SABL is one of my all time favorite beers. I must confess, I've mutated into a huge beer snob in the past couple years... but I still always love my SABL. It just really is THAT good!! And to those who don't agree, just admit that you're wrong, and we'll all get along fine!!