Blazin pretty much nailed it on the head. They're toughies to do right, but rewarding. I go for German lagers myself (mostly because they're easier to find), but the difference between Czech and German lagers is not much. The important tips you need to know:
- American pilsner malt makes beer that tastes like American lagers. You have to get imported stuff. When using Weyermann pilsner, I get the best results just mashing at 156 w/o a decoction. I don't know about other brands though.
- like was said earlier, boil 30 minutes before you add your bittering hops.
- spend some quality time reading about proper lager fermentation techniques, as that will be the toughest part. Nearly any lager yeast will do the trick if you treat it right.
- these are delicate beers and therefore very tricky to balance. Even hoppier pilsners need less hops than your typical American microbrew style ale.
I prefer a malty lager, I do 90% pilsner and 10% carafoam (OG 1.048 - 1.050), with a bittering addition only of noble hops to 18 IBU. If you're looking for more of a pilsner style just add some later hop additions and probably a bit of extra bittering hops too. If I give you an exact recipe, you'll still probably have to adjust it for your setup/tastes, so this is the best i can do .
You can use kolsch yeast and ferment it ale style if you can't lager yet, it will be pretty similar with a few extra green apple/pear esters thrown in. I like to practice with kolsch before I dive in with the lager yeast, I hate waiting 3 months for a recipe that's not dialed in. Good luck!