I just gave this brew a shot with slight grain bill modification, and more attention to the water and fermentation.
10lbs 2-row
4lb 14oz german pilsner (using the last of a 25kg sack)
4lbs vienna
2lbs C-20 (most significant recipe change)
2oz acid malt (for pH)
I kept the same hop schedule, but did use more mass since the hops I have seems to be lower in strength than the label indicates.
Mashed at 158F for an hour, mashed out at 170F for 10 minutes, vorlaufed for 10 minutes, and pulled crystal clear wort to the kettle.
I built the water from distilled. Ion profile was ca=126, mg=18, na=25, so4=300, cl=55, hco3=66. I held back the sparge dose of the baking soda for the kettle. I didn't get a good hot break initially, but the moment i added the baking soda, i instantly had break form.
Boiled for 75 minutes but added first hops at 60. I ended up getting about 12.7G at 1.057 (over 90% efficiency). I pitched 4 packs of rehydrated US-05. Going to ferment at 62 +/-1.