What Gordon said.
My favorite is:
90% american 2 row
6.5% american crystal 15
1.3% honey malt
1.3% munich malt
OG: 1.050, WLP001 as I like a clean fermentation for this beer, usually ferments down to 1.008. SRM is around 4.5.
I find that the touch of honey and munich gives just enough of a malty complexity without getting the clean character of a blonde muddled, though your could probably use a pils malt for this as well, and I think you get just enough body and sweetness from the crystal to balance with the bitterness.
I do a two step mash starting at 64C for 30 minutes then raising it up to 70C. But a longer mash at around 64C should be fine. You don't want the longer dextrins in this beer, you want it fermentable.
I do a 50/50 mix of williamette and cascade for 60 minutes, about 10IBU each, most of the citrusy notes are lost with the long boil and leaves just enough for some character, and then another 5IBU of williamette @15 for a subtle flavoring hop.
I also up the sulfates (gypsum) just a tad to help make the beer finish clean and relatively dry. Use a fairly low mineral content water (mix your tap water with reverse osmosis/distilled water), you don't need much bicarbonate in the water for the light grains you're using.