I looked in Beersmith. Here's my attenuation for a bunch of different beers I made with 34/70. The German Pilsners are single malt (only pilsener), long and low mash, so they might be the best indicator of attenuation. The others might have less attenuable malt, and might have been higher mash temps.
I have used a lot of different lager yeasts, both dry and liquid. For the German Pilsner, I only use Wyeast Munich Lager now. For dry, you might consider S-189. I used that in a vienna lager in the last year and it was a GREAT beer. Not sure how much of that was the yeast, but the yeast certainly didn't get in the way of the malt flavor in that beer.
German Pilsner: 81, 81, 85
Bohemian Pilsner: 75
Dunkel: 70
OctFest: 79, 74, 79
Standard American lager: 73