the trick is to use imported german malt like weyermann or best malz, then do every single step after that flawlessly as there is zero margin of error in this style. if you use domestic malt it will taste like a wonderful domestic pilsner, lacking that creamy, bready malt character that the imports have. finn ethan's recipe looks like a good one if you want it nice and dry, recipes for these kinds beers are pretty simple. I've been trying to brew german lagers non-stop for about 3 years and it's very tough to get them just right. good luck!