I did one earlier in the year with Hallertau, albeit home grown stuff. It turned out really well though. I'll dig out the recipe...
Ok, so, 91.5% Boh Pilsner (Weyermann), 6.7% Munich II, 1.6% acid malt and 0.2% black malt (colour). You could probably leave out the acid and black malt if not needed though.
I used Hallertau to 6.3IBUs in a first wort addition because it's all I had left of the pellet variety (would normally use more), 17.8 iBUs from a Magnum addition at 60 mins and 5.2IBUs from a 40g addition of my Hallertau flowers at 10 mins.
I did use 2001 Urquell yeast to ferment it but I've used W34/70 in the past on similar recipes which have all turned out nicely.