Thanks for the replies!
I do have the temperature control needed and have started making starters. (Just ordered a stir plate)
I looked over some recipes I found on the internet and the most of the grain bills are similar to what Keith posted, Pils with some Munich or Vienna. The next question is what about the hop schedule? It looks like Saaz is the hop of choice, but there are conflicts on if there should be just a bittering addition, or bittering addition with a minimal flavor and aroma additions, or a more normal hop schedule.