Do you have the equipment to lager? Lager yeast requires fermenting for at least 6 weeks at around 40 degrees, depending on your yeast or style. If you can't lager, you will probably need to stick to a hefeweizen or a bock. A traditional, German bock is an ale that is carmely and lightly hopped. St. Arnold's Spring Bock is a good example of the style. Shiner Bock is not a true bock, it is a flavored lager (not that there is anything wrong with that, I drink tons of Shiner Bock).
You will be able to find some nice recipes here:
https://www.homebrewtalk.com/forum/#homebrewtalk-com-recipe-database.54Just look for recipes that stick with malt, hops, water, yeast, or drop all of the other ingrediants (irish moss, etc)
BTW, I would not consider water conditioners to be cheating. You can't import water from Bavaria, so if you have to add some 5.2 or carbonates to your RO'd water, I would consider that to be staying true to the German style.