Heres my guess. European pilsner malt has generally low modification, i.e less starch readily convertable in the mash. What this means is you probably need to mash longer. I would mash euro pils malt for at least 90 mins to get full conversion. Plus hotter sparge water will make a big diff as well.
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In The Bottles:Apfelwine, Roggenbier, Honey Kolsch, Bavarian Helles