This is pretty close to mine. I use 5 lbs Pilsner and 1 lb of either Vienna or Munich for a 3 gallon batch, and generally just use a bittering addition of Sterling in the low-20’s IBU range. I generally use 34/70, but I’m just starting to play around with Diamond in my lagers and like the results so far.
Also, I’d recommend Lactic acid (or acidulated malt) if you are making pH adjustments, rather than a more neutral-tasting acid like phosphoric. Most German lagers have a subtle lactic flavor to them. This is not strictly necessary, but it will get you more of an authentic flavor.