You do brew all grain right? First step, start with a solid malt backbone, use continental pils malt. Don't add any caramel or sweet speciality malts, you only need one malt to make a pilsner: pilsner malt. Next, use authentic continental hops, Halletau, Tettnang or Saaz and make sure they are fresh, that usually means using pellets. Give the beer a firm bitterness, and a touch of aroma/flavor. The most important part of making a great pilsner: fermentation. Pitch plenty, and I mean plenty, of healthy yeast at a cold temperature. It is very important to use liquid yeast of German or Czech origin. Ferment the beer around 50F, keep it nice and cold, this will give the beer a nice smooth character and make it very clean. It is important to reach a low terminal gravity, this will make the beer dry and crisp, refreshing. Make sure to lager for, at least, one month, two would be better, the more patience the better the beer. The beer must have good carbonation to accentuate the dryness and make it taste even crisper.
