I think a simple grist comprised of 50% German Pils Malt and 50% German (or other continental origin) pale 2 row malt might be a reasonable starting point and then adjust by batch from there to get to your desired result. I typically throw in some acidulated malt as part of the 2 row composition, for pH adjustment. Decoction doesn't seem to make a huge difference in my experience, but others contend that it is vital. Some add melanoiden malt, instead.
Good luck on your journey - I hope you experience good beer along the way, regardless of whether you get to the exact result you seek.