Here is my take which is very closely based on Jamil's. I have a little higher % of adjuncts and kicked in some late Hallertau.

Dark American Lager (5 gal)
Dark American Lager

Recipe Specs
----------------
Batch Size (G): 5.0
Total Grain (lb): 10.500
Total Hops (oz): 1.50
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 20.3 (EBC): 40.0
Bitterness (IBU): 19.2 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
8.000 lb American 2-Row (76.19%)
2.000 lb Flaked Corn (19.05%)
0.500 lb De-Husked Carafa II (4.76%)

Hop Bill
----------------
1.00 oz Tettnanger Pellet (5.2% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.50 oz German Hallertau Pellet (4.3% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
----------------

Single step Infusion at 150°F for 90 Minutes.
Fermented at 50°F with Wyeast 2007 - Pilsen Lager

Notes
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--I want to work some Hallertau in there late for a little hop presence.
--This one will be brewed twice back to back. The first will be underpitched with two smack packs of Wyeast 2007... no starter. The second will be chilled to pitching temp (50 degerees) and racked on top of the yeast cake of the previous batch.

Recipe Generated with BrewMate

Have you thought about dropping the base grain down a touch for the starter batch, to bring it closer to appropriate pitching rates?

Maybe mash higher and do the starter batch at 1.040, sorta loke an American Mild with lager yeast (hey, lager yeast works for american porters, why not a mild?)?

Of course, if you've already placed your order, I guess the point is moot. But I like the plan, should give you plenty of healthy cells for the second time around. Maybe bottle some from each batch, so you can gice a proper comparison once they get some age on them?

I had to sub in Flaked Rice for the Flaked Corn. Big Whip. Estimated SRM changes from 20.3 to 20.2. Brewmasters Warehouse was temporarily out of Flaked Corn and I didn't want to wait a couple extra days. That would make me miss my scheduled Wednesday brew session.

Eh, flaked rice will probably give you less noticeable flavor and so be more to style.

Damn, that's depressing.

OG came out to 1.057, but I was a little low on volume. Go figure.

Rebrewing this one this morning. I'll rack the first (two smack packs--no starter) off the yeast and this one onto it. It'll be interesting to see (well, taste) the differences between the two recipes. Same recipe... two totally different pitching rates.

Kegged Luther

OG 1.057
FG 1.012
5.93 abv

Damn, that's pretty big for a DAL! Did you hit higher efficiency than you were planning?

And have you considered upping the amount of water you're using for round 2 (since I know you can't cut down the amount of base grain)?

Edit: Nevermind, I see that was by design. Carry on.

Edit 2: Looking at the style guide, I see it's also pretty much in style. OG is a point high, but no way will anyone be able to tell that. Well done!

Son of Luther

OG 1.044
FG 1.006 (pitched on yeast cake of Luther)
4.99 abv

Ummmm...maybe blend the two at bottling time? Or send both in, if they'll let you enter more than one beer in the same style?