The yeast is fine for all lagers. I wouldn't use it on American Light Lagers, but for just about everything else it is fine.

Here is a NG pils recipe that has won a number of awards. The yeast is the same as what you're using.

Northern German Pilsner

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
02-B European Pale Lager, Northern German Pilsner
Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.049 Plato: 12.09
Anticipated SRM: 3.1
Anticipated IBU: 35.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.038 SG 9.46 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 11.00 lbs. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.69 oz. Hallertauer Mittelfruh Pellet 4.40 30.6 60 min.
0.71 oz. Hallertauer Mittelfruh Pellet 4.40 3.4 15 min.
0.53 oz. Hallertauer Mittelfruh Pellet 4.40 1.6 1 min.

Yeast
-----
Yeast Lab 16 Ayinger Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.00
Water Qts: 14.30 - Before Additional Infusions
Water Gal: 3.58 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions


Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 4.46 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.