Those hops would go in any european style lager - whether doppelbock or Czech Pils.
I'm guessing you are after a paler coloured lager, something I'm still trying to get right.
80% euro pils malt
17% Vienna malt
3% German crystal (caramunich or similar).
Decoct twice
Mash 62 for 15 minutes, 70 for 45 mins, 72 for 10 minutes, mash out at 78.
Make sure pH is right - adjust with acid if not.
Boil 90 minutes.
Noble hops between 20 and 35 IBU dependent on taste. Hops at 60, 20 and 0 or just 60 and 0.
At least 2 packets dry yeast or big starter with fresh liquid, aerate well, pitch at 4, allow to rise to 7-10 (dependent on your yeast). Ferment till 2/3 - 3/4 finished, allow to rise slowly to 18-20, hold 1-2 days, slowly drop back to ferment temps, then when FG is reached and there is no butter, butterscotch or green apple or pumpkin skin taste, let drop to between 0 and 2 degrees.