You'll get close with 50% Munich, 40% German pilsner, 5% Vienna, 5% melanoidin. Not sure what the efficiency of your setup is, but scale that to get OG around 1.055. For a five-gallon batch, add 1 ounce of debittered roasted barley to get the color right.
IIRC, HB uses Hallertau. If you can get about 4% alpha, use about 1.5 ounces at 60 min, and 0.33 ounces each at 15 and 5.
Cheat your mash temp to the high side to get some unfermentable sugars to capture the sweetness.